This recipe for Jamie Oliver’s Gorgeous Roast Vegetables is just simply amazing! They’re the best veggies I’ve had in a very long time, so flavorful and perfectly done. The twist in preparing them is to par-boil them before roasting, and using duck fat instead of vegetable or olive oil (and another tip mentioned below!) But, don’t let that dissuade you from trying this recipe! I mean, look at these veggies!!
Need an appetizer to bring to a get-together this weekend or just want a delicious snack? You’ll want to make this one ASAP! It’s a toasty baguette slice topped with caramelized fennel, roasted red pepper and herbed goat cheese. An incredible combination of flavors and textures! Check out my contribution for this month over at Pink Heels Pink Truck for the how-to and more photos!
I’m excited to do a Julia Child recipe for Taste Test Tuesday! I recently found a ‘First Edition’ of her cookbook ‘From Julia Child’s Kitchen’ and just had to try her Eggplant Pizzas from it! She definitely was ahead of her time creating a low carb recipe like this. It’s succulent and so delicious!