Roasted Veggies Galore and Chicken Piccata

July 21, 2010 – 7:03 pm

Tonight’s dinner was mostly a selection of great roasted veggies from my CSA box – beets, cauliflower, broccoli, patty pan squash, and one Italian squash that I missed throwing into the chicken stew. I also made a little pan of chicken piccata, skipping the flouring step, and just putting in a little flour to make a roux after browning the chicken simply seasoned with salt and pepper. For the veggies, I just chunked them up into large bite sized pieces, the beets I put in their own little foil packet, and the rest I spread out in a single layer on a large rimmed baking sheet, drizzled with olive oil, seasoned lightly with salt and pepper, and roasted at 400 degrees F for about 1 hour. We could have been perfectly happy with just the veggies, actually, and in the coming weeks, I’m sure we’ll have some simple summer veggie meals.

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