Prepped and roasted veggies at a frenetic pace, as a way to relax, i.e. not think about my work email Inbox. Rubbed two glass casserole pans with olive oil, then quartered a beautiful fennel bulb and three lovely red bell peppers. Added thickly-sliced portabella mushrooms, and fat tomatoes halved and sprinkled with fresh parmesan. (Save for the fennel bulb, everything came from the reduced produce rack at the grocery store - AWESOME!)
Incidentally, I feel the end of my hard Italian cheese kick drawing near. Emmenthaler or Gruyere are calling to me.
Roasted at 350° for perhaps forty minutes, until everything was cooked through. I really love mushrooms roasted or grilled - their exteriors dry out a bit and gain some resilience, while their interiors become tender and juicy. Because sometimes a cooked mushroom has a somewhat slimy aspect. Which I dislike. But the roasted or grilled mushroom loses moistures - loses sliminess - and also seems to concentrate its mushroom flavor. Yum!
Roasted tomatoes came out very well, and I'm excited to try them again this way. Peppers were pretty and yielded easily to my teeth. The fennel came out lovely and toothsome, and overall I couldn't be more pleased. Viva la roasting!
Also cooked some spinach and arugula with a dab of butter, some pepper, and a little water for steam. Very nice. The lunch I packed myself today kicks ass, and I salivate at the thought of it.
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