Italian-style crunchy, cheesy roasted vegetables
Roast
Roasting
My Great Grandma immigrated to America from Potenza, Basilicata, Italy at the beginning of the 20th century. She used to make this dish, as did my Grandma and my mother. Now I have inherited the recipe, and I have made it mine with a few modifications. I have made many versions of roasted vegetables, and my new trick is to roast them in a pre-heated cast iron pan, which gives them an extra crispy crust. What makes this more interesting than ordinary roasted vegetables, to my mind, is the addition of the cheese/breadcrumb/olive oil/spices topping. It emerges from the oven, golden and crunchy, and gives the vegetables a lovely texture and flavor. This side dish is divine with any protein, but I have taken to making it for holiday dinners, as an accompaniment to prime rib and roasted turkey, since my husband is not a fan of mashed potatoes. This recipe is also easy to put together and very versatile. I have written it, with the ingredients I most often use, but it is also yummy with other vegetables (small baby turnips are a good addition as are baby beets -- use golden or Chioggia beets if you can find them).
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