It’s sad to say goodbye to summer with its bountiful harvests and beautiful weather, but I have to admit I’m pretty excited about tights, apple picking and big old roasts for dinner night after night.
I know, I know, I’ve given you a few too many roast recipes at this point. But this one’s different, I swear, because this one involves grapes!
Crazy, huh? I didn’t know if it would work, and while at first bite my immediate thought was “This is weird,” my second thought was “but IT WORKS!” Grapes add a sweet (duh) but unique flavor that perfectly compliments the meaty portobellas and good old roast standbys fingerling potatoes.
So here’s to autumnal adventures and a new season full of learning things! Like, for instance, red grapes turn white when you roast them.
Ingredients
10 fingerling potatoes
14 baby portobella mushrooms
1 cup string beans
½ cup red seedless grapes, sliced in half
¼ cup pumpkin seeds
3 tablespoons olive oil
2 tablespoons fresh thyme
10 leaves of sage, roughly chopped
1 ½ tablespoons balsamic vinegar
2 pinches coarse salt
black pepper to taste
Method
Preheat oven to 350 degrees.
Prepare the ingredients. With a sharp knife, cut slits into the potatoes spacing them about two millimeters apart. Slice portobellas into quarters. Cut string beans into two inch pieces. Slice grapes in half.
In a glass baking dish, combine all the sliced bits and bobs, pumpkin seeds, olive oil, herbs, balsamic vinegar, salt and pepper. Mix with your hands to evenly coat all the vegetables.
Pop into the oven for 40 to 50 minutes, or until potatoes are cooked through and golden and crispy on the outside.
Store in the refrigerator in a cover dish for up to one week.
Image © Yvonne Penzakov for BitchBuzz.com