Getting dinner on the table is tough for everyone. For those of you who get to work from home full-time or even part-time, you have a great opportunity to get a jump start on dinner. And, I do not mean standing at the stove and cooking. I mean put your oven on dinner duty while you simultaneously get your own work done.
Every time I sit down at my computer, I know I will be there for at least an hour. During that hour, I put my oven to work. I roast everything. From sugar plum tomatoes to eggplant to asparagus to potatoes. There’s not a vegetable that has not been roasted on a sheet pan in this house.
Tonight we are having a homemade Caesar salad with grilled flat iron steak and roasted thyme tomatoes and mushrooms. By making my vegetables while I am writing this blog, all I have to do when I get home at 6:00 pm is grill the steak on my cast iron griddle and make the dressing — a total of 15 minutes from start to finish.
To roast, I usually set the oven at 400 degrees. I place chopped up vegetables on sheet pan (I use sheet pans everyday and they are the fastest way to cook anything in the oven) and drizzle generously with extra virgin olive oil and salt and pepper. I often season the vegetables with thyme, rosemary or oregano. The vegetables will take approximately 20-30 minutes depending on the vegetable. I set the timer at 10-15 minute intervals in order to keep an eye on the veggies. So, do yourself a favor — make that oven work — it’s just sitting there waiting for you to turn it on!