Very nice list.

You may want to consider also:

Portobello mushrooms
Asian egg plants
Parsnip

dcarch

When I roast or frill veggies to serve at room temperature, I don't include potatoes. Nor things like green beans or peas.
My list would include things like onions, carrots winter squash, peppers mushrooms, halved roma tomatoes.
And I serve it with my creamy blue cheese dressing thinned down a bit with milk or cream....pretty much the same stuff you would use to serve with hot wings.
Linda C

thanks linda and arch. anyone else?

Yes.

All those miniature squashes, micro pumpkins, and gourds that people throw away after Halloween, they are very eatible.

Roast them plain or roast them with fillings. They are delicious, unique and fun individual servings for eating.

I will post pictures of a dish I made when I come back from work.

dcarch

Here's what I have:

2 rutabaga (abt 1#)
4 ancho peppers. Two green, two red
3 fennel bulbs
4 or 5 leek stalks
some red onions
about 1# carrots
1# small blue potatoes
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The only way I can eat rutebaga or turnips is in a gratin where the cheese pretty much hides the flavor. I dont think I would roast/grill them and serve them with a dressing, but that is just me.

Everything else I would slice, toss with olive oil, salt and pepper and roast (400+ F) until slightly charred bits appear. However, I would do the fennel seperately, it can be assertive and taint the flavor of everything else.

Chill everything over night and serve drizzled with a balsamic reduction (use a decent quality balsamic in a sauce pan, reduce until about the consistency of syrup, done the day before and chilled) and maybe some crumbled blue cheese on the side as an option. I am on a balsamic & blue cheese (salty/sweet) kick right now and that would definitely hit it out of the park for me.

BTW - aasparagus, greeen beans and parsnips would also be lovely roasted and added to a huge roasted veg platter. And, if the potatoes are small, can you steam them the day before and scoop a little hollow and fill with salmon mousse and caviar and a dill sprig or something like that?

Hope that helps!

alexa....blue cheese and hot pepper jelly makes a great combo too....

I make roasted vegetables ALL the time, it is pretty much my Sunday afternoon "clean out the fridge" ritual. I usually serve them heated but they are good cold too, the leftovers have many applications. The seasonings I use are garlic, rosemary, red wine or balsamic vinegar, s&p or soy sauce, and either some sugar or maple syrup, just a sprinkle. I roast them in olive oil. One could add a touch more of the seasonings above and call it a salad.

I also make "roasted sweet potato" salad, which has a dressing of cider vinegar (I often use a splash of balsamic too, I love the stuff), olive oil, honey, dijon mustard, scallions and parsely.

Here's the recipe, courtesy of the Food Network Web site. I don't follow it exactly, just use the ingredients as a guide and wing it. The recipe as written has too much oil and vinegar for my taste.

Grilled Sweet Potato and Scallion Salad
Recipe courtesy Bobby Flay
Prep Time: 14 min Inactive Prep Time: -- Cook Time: 8 min Level:
Easy Serves:
8 servings Ingredients
4 large sweet potatoes, par-cooked and cut into 1/2-inch slices
8 scallions
3/4 cup olive oil, divided
2 tablespoons Dijon mustard
1/2 cup cider vinegar
1/4 cup balsamic vinegar
2 teaspoons honey
Salt and freshly ground pepper
1/4 cup coarsely chopped flat-leaf parsley

Here is a link that might be useful: Bobby Flay FN grilled sweet potato and scallion salad

these are great ideas! Thanks - especially for validating my thinking that I should roast the fennel separately.

Alexa, what fun idea to steam and then stuff the blue potatoes! All kinds of ideas on what to stuff them with, too. It's more work that I want for this thanksgiving I think, but what a great idea for future events. They are quite small - maybe one to three bites each... and with blues they could be so attractive with the right stuffing.

Laurie, the grilled sweet potato salad sounds great, too. W/ the sweet potato souffle it won't be on this year's Tgiving table, but it's also a keeper. And the flavors in the dressing are a great guide, so thank you for posting it!

Also, I really didn't think I'd like the rutabaga. I bought it b/c the farmer had samples of grilled rutabaga and I found it very mild. She also had stalks of brussell sprouts but I have such mixed luck with them (sometimes sweet, and sometimes they trigger a gag reflex) so I left them alone. She did have me take ONE sprout to roast... so I'll do that in the next day or so. I think they may need to wait a few more years to cycle through the 7 year rule, though.

Now that two of you have mentioned blue cheese I have to think more seriously about that. I've got some picky / prickly eaters who may not appreciate it (and DH doesn't like balsalmic) but I suppose instead of dressing the veg I could create different dressings and folks could choose... with blue cheese crumbles in another dish...

I was at a craft show yesterday and bought a chardonnay and garlic marinade that would be great with the veggies, too. So I've got four flavor choices: balsalmic reduction, creamy blue cheese, chardonnay garlic, and dijon. hmmmmm....