September is a funny time of year. When I journey to the farmer’s market, I find myself searching for both summer and fall flavors. I don’t want to say goodbye to one season yet I’m saying hello to the other. This colorful and spicy (really spicy) roasted vegetable medley reflects this bridge between the seasons with the last of summer garden ingredients and the first of fall favorites.
Green beans/Chinese five color peppers/Parsley – my garden
Red Onion/Blue potatoes/Orange cauliflower – Taylor Farm via Bethel Farmer’s Market
Garlic – Citycenter Danbury Farmer’s Market
- 1 head cauliflower
- 1/2 quart small, fingerling-sized potatoes
- 1/2 red onion, sliced
- 1 cup fresh green beans, coarsely chopped
- 5 Chinese five color peppers, chopped
- 2 Tablespoons fresh parsley, chopped
- 1 garlic clove, chopped
- 4 Tablespoons extra virgin olive oil
- 1/4 teaspoon ground cumin
- Salt & pepper to taste
- Preheat oven to 375 degrees Fahrenheit.
- Break the cauliflower head into small florets, toss into a large mixing bowl.
- Quarter the potatoes and add them to the bowl.
- Slice half a red onion and coarsely chop the green beans. Add to the bowl and set aside.
- In a small food processor add the chopped Chinese five color peppers, parsley and garlic. Season with the ground cumin, salt and pepper. Pour in the olive oil and process until the peppers and garlic appear finely minced.
- Pour the pepper mixture into the large mixing bowl and toss until all the vegetables are well coated.
- Slide the coated vegetables into a large baking dish.
- Bake for 30 minutes, then check on things and gently mix the vegetables a bit. If they look dry, add a couple more tablespoons of olive oil.
- Continue baking for another 30-35 minutes.
- When the vegetables are fork tender, serve.
- If you’re not a fan of spice, reduce the amount of hot peppers.
- This is great all on it’s own, but is also a great side dish for a slow-cooked roast.