Sunflower Tarragon Roasted Vegetables

with breadcrumbs & aged Dubliner (or Asiago) cheese

Reposting this one from the “old blog” on wordpress.com  … It was one of those recipes that got screwed up in the move from free wordpress to here, so it needs to be shared again.

The first time I made these scrumptious vegetables was an attempt to spruce up some of the excess vegies left over from the Blogiversary party. That time I used celery, carrots, cauliflower, onion and grape tomatoes and topped them with whole wheat breadcrumbs and Dubliner cheese. It was so good I gobbled them all up and still wanted more.

I decided I had to try this again with different vegetables. This time I used zucchini, yellow squash, mushrooms, cauliflower, tomato, and onion with Asiago cheese in place of the Dubliner. I think you could use any combination of vegetables that you have on hand, although I would recommend including both onion and tomato in the mix.

Sunflower Tarragon Roasted Vegetables

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 - 8 servings 1x

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Ingredients

Scale 1x2x3x

• 1 Tablespoon of extra virgin olive oil
• 2 cloves of garlic, peeled and chopped fine
• About 4 cups of mixed, chopped vegetables (make sure you include some onion and tomato!)
• About 3 Tablespoons of mixed fresh herbs (mostly tarragon! … I used tarragon with a bit of sage, dill, basil, thyme and oregano)
• Red robin seasoning and freshly ground black pepper
• 1/3 cup breadcrumbs (whole wheat is good!)
• 1/3 cup finely grated Dubliner or Asiago cheese (or other sharp cheese such as Romano or Parmesan)
• 1/2 teaspoon Italian seasoning
• 3 tablespoons of sunflower seeds

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Instructions

1. Mix the olive oil and garlic in a small bowl and set aside while you are chopping up your vegies and herbs. Let the garlic hang out in the oil for at least 15 minutes so the oil gets a good infusion going on.
2. Chop up your vegies into chunks, and your herbs into fine bits. In a mixing bowl, toss the vegies with the garlic-infused olive oil and the herbs.
3. In a separate smaller bowl, toss the breadcrumbs with the shredded cheese and Italian seasoning.
4. Spray a 9×9 inch square pan with cooking spray and spread the oiled vegies out evenly in the pan. Top with the seasoned cheesy breadcrumb mixture and then sprinkle with sunflower seeds.
5. Bake at 350 F for 15 – 20 minutes or until the vegies are tender. Serve immediately as a side dish … your side dish may just steal the show! These vegies also make an awesome sandwich piled on a bun with a good cheese melted all over.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Wonderful Food Wednesday.