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Main Course - Vegetarian

5 Mile Roasted Ratatouille
Cauliflower and Broccoli in Sour Cream Sauce
County Rustica with Grilled Mushrooms
Easy County Ratatouille

Eggplant Steaks with Goat's Cheese and Tomatoes
Grilled Lemon Asparagus
Grilled Seasoned Corn on the Cob
Grilled Vegetable Kabobs
Haricots Verts in Basil Vinaigrette
Kick'n Pumpkin Broccoli Stir Fry
Marinated Vegetables
Marinated Vegetable Skewers
Mashed Potato Salad
Roasted Potatoes
Stuffed Grilled Mushroom Caps
Sweet Caramel Potato Bake
Warm Potato & Bean Potpourri
Weekend Asparagus

5 Mile Roasted Ratatouille
Christine Renaud

Our family counts itself very lucky to live here and to have access to the local harvest throughout the season (though if I came visiting from away, I’d pack my vehicle to the top with the bounty!) and I enjoy shopping throughout the County for our meals. We have been trying  to keep our diet within the 100 mile radius, and following recipe could actually be said to be from “The 5 mile diet” since everything in it - except the salt and olive oil - came from just down the road from our house! What makes this recipe especially easy is that, unlike most ratatouille recipes, you place everything in the pan and roast the vegetables in the oven rather than cook them on the stovetop. I’m including a full menu to demonstrate how easy creating an almost entirely local meal can be. I am also including a photo of the ingredients I use for the ratatouille. I'd hoped to include one of the finished dish as it came out of the oven, but we ended up eating it before I had a chance to dig out my camera!

This is a vegetarian dish, more by accident than by design and, surprisingly, it could easily be adapted to an entirely vegan menu (no meat, eggs or dairy), if need be. Meat lovers can simply barbecue local chicken or any other type of local meat to add to the meal.

Serves 6 to 8.

1 medium eggplant or 2 small

1 red onion, coarsely chopped

3 or 4 shallots

5 cloves garlic

3 medium zucchinis – yellow and green

1 red or orange pepper

1 green pepper

5 tomatoes (get different varieties if possible)

6 baby potatoes or 8 to 10 if making crust

Fresh rosemary – 2 or 3 sprigs

*optional mushrooms

Ingredients for Basil Aioli:

1½ cups fresh basil

1 clove pressed garlic

¾ cup good quality mayonnaise 

Preheat oven to 425�F and lightly oil a large roasting pan with olive oil.

Peel eggplant and cut into 1” cubes and place in roasting pan.

Peel and slice all other vegetables except the tomatoes, garlic and potatoes into approximately 1” chunks and put into pan as well.

Put the tomatoes in a large bowl; pour boiling water so they will be easy to peel. Peel and cut into chunks and add to vegetables.

Cut 4 of the garlic cloves in half, place in pan and press the last clove and place in pan too.

Add mushrooms, cleaned and halved, if using.

If you do not want a potato crust, simply cut the baby potatoes into halves and include in the mix.

If you want a potato crust, slice the potatoes ½” thick and set aside in cold water.

Drizzle olive oil over the vegetables and stir to mix in so that the vegetables are coated and evenly distributed.

Place rosemary on top.

Place in the preheated oven and cook for 15 minutes.

Take out, remove rosemary sprigs and stir.
Add salt and pepper to taste.

Place drained potato slices over the top to cover, brush lightly with oil, replace rosemary and return to oven.

Roast for approximately 30 more minutes. Do not overcook, as vegetables should remain slightly firm. 

Basil Aioli:
While the ratatouille is cooking, make the Basil Aioli to serve on the side.

Place basil and garlic in food processor and process until finely chopped.

Add mayonnaise 1 or 2 tablespoons at a time, processing until smooth after each addition.

Serve ratatouille hot from the oven, or at room temperature with Aioli on the side.

This dish keeps well for a couple of days in the refrigerator or can be frozen.

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Cauliflower and Broccoli in Sour Cream Sauce

Bob Downey, Certified Culinary Development Chef, Wellington Times

2½ cups cauliflower (steamed until tender)

2½ broccoli florets (steamed until tender)

½ cup onions (diced)

¼ cup green onions (chopped)

1 cloves garlic (minced)

1 cup whole milk

½ cup sour cream

1½ Italian salad dressing

1 tbsp. butter

salt & pepper to taste


In a skillet add butter and melt

Add onions, garlic and sauté 2-3 minutes

In a medium sauce pot add milk, ranch dressing, sour cream, salt, pepper and mix

Heat until a soft boil starts then turn off heat

Add sauté mix and fold together

In a bowl add steamed broccoli, steamed cauliflower and fold together while hot

Spoon onto a serving dish and pour hot sauce mix over top

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County Rustica with Grilled Mushrooms

Renata Lenc, The Painted Peppercorn Café

10 - 12 firm, ripe tomatoes, roughly chopped

3 medium red onions, sliced

5 cloves garlic, minced

1 tbsp. sugar

8 portobello mushrooms, sliced 1 cm. thick

1 cup of chopped fresh herbs (basil, oregano, sage, marjoram, rosemary etc.)

Olive oil

2 tsp. salt (or to taste)

1 tsp. pepper (or to taste)

3 cups feta, cheddar or goat’s milk cheese, crumbled or grated

10 - 12 7” pita breads, preferable Greek-style (thicker than most)


Brush sliced Portobello mushrooms with olive oil & grill until just cooked though. Set aside.
In a large pan, place about 2 tbsp. of olive oil & sauter sliced onions on medium heat until just starting to brown, about 10 minutes. Add minced garlic & cook for another minute or so.
Add tomatoes & continue to cook, stirring occasionally, until liquid is reduced to about half. Add sugar, salt, pepper and fresh herbs & continue to simmer for about 5 more minutes, or until mixture is firmly saucy, not watery.
Grill pitas on high heat for about 30 seconds. Spread with tomato mixture, mushrooms & grated cheese. Broth until cheese melts & turns golden. Garnish with more fresh herbs.

Great for lunch or dinner. Good (and lighter) without the mushrooms.

Serves about 10.

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Easy County Ratatouille
Virginia Merritt, Picton


To my mind, there is no better way of shopping than shopping at some of the best farm markets in Ontario…right here in Prince Edward County! A feeling of abundance and bounty fills my heart every time I visit a farm market. I enjoy meeting the farmers, finding out what varieties of corn, tomatoes, or berries I am buying. I’m grateful to those farmers for growing such fresh, healthy, wonderfully tasting, and safe food. Best of all, I arrive home with my car chock-full of nutrition.

1 large eggplant – cut in 1-inch cubes

2 large red or white onions – in large dice

12 cloves garlic – peeled & finely chopped

4 zucchini – cut in cubes

1 large yellow pepper – in large dice

1 large red pepper – in large dice

1 large green pepper – in large dice

3 cups plum tomatoes – peeled & coarsely chopped

1 lb. mushrooms – cleaned & sliced

* 4 tbsp. lemon juice

* ½ cup olive oil

* 2 tbsp. chopped fresh basil (or 1 tsp. dried basil)                          

* 2 tbsp. chopped fresh oregano (or 1 tsp. dried oregano)               

* 1 tbsp. chopped fresh rosemary (or ½ tsp. dried rosemary)          

* 1 tbsp. chopped fresh thyme (or ½ tsp. dried thyme)                    

* 1 tsp. sea salt        
Blend lemon juice, basil, oregano, rosemary, sea salt, and olive oil in blender or food processor until just mixed.

Place prepared vegetables in a large roasting pan. Toss vegetables in dressing mixture, using your hands, until wet coated. Bake, uncovered. At 350º for about 1½ hours to 2 hours, stirring occasionally, until vegetables are soft.

County Ratatouille may be frozen to enjoy all winter long. Enjoy as a hot vegetable dish to accompany County lamb, or serve cold as a salad. Or add puréed County squash and stock of your choice for a delicious, warming autumn soup. Or better still; treat yourself to come terrific Ratatouille & Shrimp Pie (recipe follows).

1 recipe your favorite double crust pastry

2 cups County Ratatouille

½ lb. cooked shrimp – coarsely chopped or halved*

2 cups mild Black River cheese - grated     

½ cup parmesan – grated

1 egg yolk (optional)

2 tbsp milk (optional)

* Substitute leftover cooked County lamb

Preheat oven to 425º F. Line a 10-inch glass or ceramic quiche dish with pastry. Spread half the Ratatouille, shrimp, and cheeses in layers over crust. Repeat. Cover with top crust, cutting a slit in top to allow steam to escape. Optional: brush crust with 1 egg yolk mixed with 2 tbsp milk. Bake 10 minutes at 425º. Reduce heat to 350º and bake for an additional 30 minutes. Serve hot or cold with a crisp County salad.

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Eggplant Steaks with Goat's Cheese and Tomatoes
Dianne Rozell, Bath


One of the nicest benefits of moving out of Toronto and to Heron Point (west of the Glenora ferry, in L&A county), is the proximity of the farm markets just outside Picton, where I do the majority of my shopping.  To be able to purchase fresh produce several times a week during the summer is a real treat.  The taste of tomatoes, corn, green beans, etc. is so much better than that purchased from a grocery store (even if the grocery store produce is Ontario grown).

Although we are not vegetarians, we do like to have one or two vegetarian meals each week.  This is one of my favorite vegetarian receipes to make in late summer, when fresh eggplant and tomatoes are readily available. I usually serve this dish with fresh green beans.

Serves 4 as a main course.

2 large eggplants
2 tbsp. fresh lemon juice
2 tbsp. olive oil
1 tbsp. sugar
2 tbsp. finely chopped fresh basil
¼ tsp. dried oregano
½ tsp. salt
1 large minced garlic gloves
2 large ripe tomatoes
4 oz. creamy goat cheese
12 large fresh basil leaves

Cut each eggplant lengthwise into 6 slices, using the outer slices for another purpose, and ensuring that the four inner slices from each plant are approx. ½" thick. Whisk lemon juice with oil, sugar, herbs, salt and garlic. Preheat and oil grill. Brush both sides of each slice of eggplant with lemon mixture and place on hot grill. Barbecue, brushing again with lemon mixture until grill marks appear 3 -5 minutes. Brush again with lemon mixture and turn. Dot the top sides of 4 slices with cheese. Continue grilling another 3 -5 mintues. Meanwhile core and thickly slice tomatoes. Remove eggplant from grill and top the 4 cheese topped slices with tomoates slices and basil leaves. Top with remaining eggplants slices.  Serve immediately with Tomato Basil Topper.

Tomato Basil Topper
2 large tomatoes, coursely chopped and drained
1 tbsp. olive oil
1 minced garlic glove
1 tsp. good balsamic vinegar
¼ tsp. each salt and freshly ground pepper
2 tbsp. finely chopped basil

Whisk oil, garlic, vinegar, salt and pepper, stir in tomates and basil.
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Grilled Lemon Asparagus

Bob Downey, Certified Culinary Development Chef, Wellington Times

1 ½ lbs. asparagus spears

1 ½ tbsp. olive oil

2 tbsp. lemon juice

1 tbsp. butter

¼ cup fresh parmesan (shredded)

1 ½ tsp. fresh tarragon (chopped)

salt & pepper to taste

In a medium saucepot stand asparagus up against the side

Add salt, water to cover ¾ of stalks

Bring to a soft boil and blanch stalks while tips steam (3-5 minutes)

Drain well and rinse

In a medium bowl add olive oil, 1 tbsp. lemon juice, salt, pepper and mix well

Add blanched asparagus and coat well

Let sit to chill for 40-50 minutes

In a small bowl add butter, 1 tbsp. lemon juice

Melt butter and mix well with lemon juice

Pre-heat BBQ to medium

Lay marinated asparagus on grill

Cook for 4-5 minutes, turning once until tender with slight highlights

Place on serving dish

Drizzle with lemon butter

Dust with fresh tarragon

Spoon fresh parmesan over top as a garnish

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Grilled Seasoned Corn on the Cob

Bob Downey, Certified Culinary Development Chef, Wellington Times

Take advantage of the bounty and enjoy the seasonal treat of fresh County corn. Don’t be afraid to dress corn out with fresh herbs and spicing. Introduce the family to a new twist on the traditional favourite. Always keep your grill lightly oiled or you can wrap your corn in foil. Enjoy!

4 ears of corn

2 tbsp. butter (melted)

2 tsp. fresh cilantro

¼ clove garlic

1 tsp. lime juice

1 tsp. cumin

salt and pepper to taste

½ tsp. paprika


Place corn in a large bowl, cover with water and let soak for 40-50 minutes

Remove from water and pat dry

Peel back husks on corn to about 1 inch from bottom and gently remove silk

In a small bowl add melted butter, cilantro, garlic, lime juice, cumin, salt, pepper and mix well

Brush butter mixture to coat corn well

Wrap husks back up around corn and tie with a piece of string

Place corn on BBQ pre-heated to medium for about 20-25 minutes turning frequently

until tender

Peel back husks and dust lightly with paprika

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Grilled Vegetable Kabobs

Bob Downey, Certified Culinary Development Chef, Wellington Times

The evening temperatures starting to show a little drop, keep the family dinner table warm with fresh meals created on the grill. Adjust vegetables on your skewers to accommodate flavour preference. The addition of hot sauce and peppers can give an extra kick to the palette and enhance your flavour development! Enjoy!

1 zucchini (sliced 1” rounds)

2 red bell peppers (cut into 1½” pcs)

8 tomatoes

2 onions (cut into ½” wedges)

8 whole mushrooms

1 clove garlic (minced)

 ¼ cup vegetable oil

2 cups pineapple juice

1 cup crushed pineapple

¼ cup rice wine vinegar

1 tbsp. soya sauce

1 tbsp. Dijon mustard

¼ cup brown sugar

1 tsp. fresh ginger (chopped)

1 tbsp. toasted sesame seeds

1 tbsp. coconut (shredded)

salt and pepper to taste

4 skewers


In a large bowl add vegetable oil, pineapple juice, vinegar, soya sauce, mustard, brown sugar and mix well

Add garlic, crushed pineapple, ginger and mix well

Add vegetables and fold to coat

Cover and chill 2-3 hours

Place cut vegetables on skewers alternating

Brush vegetable skewers with remaining marinade

Lightly oil grill

Place skewers on BBQ pre-heated to medium-high for 4-6 minutes on each side, until starts to develop highlights and starts to blister

Remove from grill and place on a serving dish

Drizzle any remaining marinade over top

Sprinkle toasted sesame seeds and coconut over to garnish

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Haricots Verts in Basil Vinaigrette

Diane Milan, Hillsdale House B&B, Bloomfield

1 lb. young green beans (French filet beans - haricots verts - are best)

2 cups fresh basil leaves

1 garlic clove

salt and freshly ground pepper

2 tsp. Dijon mustard

4 tbsp. balsamic vinegar

½ cup olive oil


Trim and string beans, then blanch briefly in boiling water – just until bright green and tender-crisp.  Drain in colander and submerge briefly in ice water to stop cooking.  Drain well.

In a blender or food processor, put garlic, basil, salt and pepper and pulse on and off.  Add mustard and vinegar and pulse until smooth.  Add oil slowly with machine running just until blended.

Place beans in a serving bowl and toss with vinaigrette.  Garnish with sliced scallions and chopped toasted walnuts or pecans.

Serves 6 to 8.

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Kick'n Pumpkin Broccoli Stir Fry

Bob Downey, Certified Culinary Development Chef, Wellington Times

'Tis the season for harvesting the pride of the County pumpkins. Try adding pumpkin to your savoury dishes completed with spices to compliment, finishing off to create unique seasonal entrees soon to be family favourites. Conclude your dinning indulgence with a freshly harvested pumpkin cheesecake dressed out in a decedent praline drizzle. Enjoy!

4 cups broccoli florets

2 cups pumpkin (diced)

1 onion (chopped)

2 cups snap peas

¼ cup carrot (shredded)

1½ cloves garlic (chopped)

1/3 cup soya sauce

1 tbsp. orange juice

½ cup maple syrup

1½ tsp. lemon juice

1 tsp. Chinese 5 spice

½ tsp. fresh ginger (chopped)

½ tsp. nutmeg (ground)

1 tbsp. brown sugar

salt and cracked black pepper to taste

½ cup sliced toasted almonds


In a skillet add sesame oil and heat

Add broccoli, onions, snap peas, garlic and sauté 3-4 minutes until tender and firm

Add soya sauce, ginger, pumpkin and continue sauté 1-2 minutes

Add brown sugar and fold until blended

Add carrots, Chinese 5 spice, nutmeg, salt, pepper over top and fold until heated throughout

Remove from heat, add maple syrup, orange juice and fold to blend

Spoon onto serving dish

Sprinkle with lemon juice

Garnish with almond

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Marinated Vegetables
Brenda Daley, Picton

I like the summer better when it comes to making all our vegetable food dishes. They all taste a lot better, and have a much better texture to everything we eat. From the stove cooking, or BBQ, fresh vegetables are better for us.

6 cups carrots - sliced thick, then boil carrots until just tender

1 onion – sliced in rings

1 green pepper – sliced thin

1 cup mushrooms – sliced

In a large bowl mix in:

1 can Campbell’s Tomato Soup

½ cup salad oil

¾ cup vinegar

2/3 cup white sugar

1 tsp. salt

1 tsp. pepper

1 tsp. mustard

½ tsp. Worcestershire Sauce

Add the vegetables to the marinate. Cover and put in fridge for about 12 hours.

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Marinated Vegetable Skewers
Bob Downey, Certified Culinary Development Chef, Wellington Times

16 mushrooms (whole, washed well)

2 zucchini (1” slices)

1 onion (cut into wedges, pulled apart)

2 carrots (sliced ½ - 2/3”)

1 eggplant (cut into 1½” cubes)

1 tbsp. shallots (minced)

2 tbsp. balsamic vinegar

1 clove garlic (minced)

2 tbsp. soya sauce

2 tbsp. olive oil

1 tbsp. fresh thyme (chopped)

salt & pepper to taste

In a medium pot add eggplant, cover with water and bring to a boil

Blanch eggplant 2-3 minutes then drain and rinse

In a medium pot add carrots, cover with water and bring to a boil

Blanch carrots 3-4 minutes then drain and rinse

On 4 skewers alternate eggplant, carrots, mushrooms, zucchini and onion wedges

In a small bowl add vinegar, Soya sauce, olive oil and mix well

Add shallots, garlic and mix well

Add thyme, salt, pepper and mix well

Brush marinade on vegetable skewers

Place on BBQ grill over medium heat

Turn frequently while continuing to brush with marinade

Continue to grill until tender and starts to blister 8-12 minutes

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Mashed Potato Salad
Vivian Lloyd

All of the vegetable ingredients and organic eggs can be obtained locally. 

8 to 10 cups cooked potatoes
Drain and mash while warm  

1 cup diced celery
1 cup green onions
½ cup chopped radishes
4 hard boiled eggs (chopped)
Salt and pepper to taste  

Add to mashed potatoes.
Cover and chill to blend flavours.

When ready to use, add:
Miracle whip
Sprinkle with paprika and garnish with more radishes.  

Serves 10 - 12
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Roasted Potatoes

Bob Downey, Certified Culinary Development Chef, Wellington Times

3 pounds small potatoes (sliced in half)

2 apples (cut into wedges)

½ onion (chopped)

½ cup vegetable oil

1 tbsp. cider vinegar

1 tbsp. Dijon mustard

1 clove garlic (minced)

1 tbsp. fresh rosemary (chopped)

1 tbsp. fresh thyme (chopped)

salt and cracked black pepper to taste

1 tsp. fresh parsley (chopped)


In a small bowl add vegetable oil, cider vinegar, garlic, Dijon mustard and mix well

In a large bowl add potatoes, apples, onions, glaze mix and fold to coat evenly

Add rosemary, thyme, salt, pepper and fold even

Spread potato mix evenly on a baking sheet

Place in oven pre-heated to 450ºF for 20-30 minutes, until tender and golden highlights

Spoon onto serving dish and sprinkle with fresh parsley to garnish

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Stuffed Grilled Mushroom Caps
Bob Downey, Certified Culinary Development Chef, Wellington Times

4 portobello mushroom caps

¼ cup red wine

2 tbsp. balsamic vinegar

¼ cup shallots

1 clove garlic (chopped)

2 tbsp. vegetable oil

¼ cup red bell peppers (diced)

¼ cup orange bell peppers (diced)

¼ cup mozzarella cheese (shredded)

1 tsp. fresh oregano (chopped)

salt and pepper to taste


In a medium bowl add red peppers, orange peppers, onions, mozzarella cheese, oregano, salt, pepper and fold together

Rub mushroom caps to coat with 1 tbsp. oil

Lightly oil grill and pre-heat to medium

Spoon pepper cheese filling into caps and place mushrooms over indirect heat

cover, and cook for 15 to 18 minutes, until grilled and cheese melts

Place on serving dish

In a sauté pan add and heat 1 tbsp. oil

Add shallots, garlic and sauté 2-3 minutes

Add  wine and continue sauté 2 minutes

Spoon wine sauce over grilled stuffed mushroom caps

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Sweet Caramel Potato Bake

Bob Downey, Certified Culinary Development Chef, Wellington Times

8 sweet potatoes (peeled and boiled only until firm and tender then sliced thick)

½ onion (diced)

4 tbsp. butter

4 tbsp. brown sugar

2 tbsp. maple syrup

½ clove garlic (minced)

1 cup pecans (chopped)

15 caramels

¼ cup heavy cream

salt & pepper to taste


In a small sauce pan melt butter, add brown sugar, maple syrup, garlic and blend well

Add onions to blanched potatoes and toss gently

Place half of the potatoes in the bottom of a greased baking dish

Pour half of the glaze mix over potato blend

Layer in the balance of the potato blend

Pour remaining glaze mix evenly over top

Bake in a pre-heated oven at 350°F for about 35 minutes

In a small sauce pan add cream, caramels and melt smooth while stirring over low heat

Add pecans and fold until even

Drizzle hot topping evenly over potato bake

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Warm Potato & Bean Potpourri
Yvonne Temple-Vermeulen, Wellington

Ingredients for 4 people:

1 lb. of new potatoes

1 lb. of green and waxed beans

1 large mild onion or 4 green onions

½ cup chopped parsley

1 cup of fried bacon (can be omitted if vegetarian)

Salt, pepper, nutmeg to taste

¼ cup wine vinegar

If new potoatoes, you do not need to peel. Cut potatoes in half. Clean ends of beans and cut in half. Peel and chop onions not too fine or green onions in chunks. Start boiling potatoes with salt. When nearly tender, add beans to the potatoes.

In the meantime in a frying pan, put bacon slices (preferably thicker slices) cut in smaller pieces and fry, but not crispy. Remove the bacon and some of the fat. Add vinegar and warm up. (if vegetarian, just warm up the vinegar with some butter.)

Drain potatoes and beans, keep them in the pot. Add salt, pepper and nutmeg to taste.

Pour vinegar over the vegetables. Add bacon, onions and parsley. Toss everything and serve luke warm. This dish is best served with a beer because of the vinegar in the vegetables.

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Weekend Asparagus
Sandi Taylor, Honey Wagon Farms

During the busy planting and growing season on our farm we need foods that are quick and easy to prepare, yet tasty. This one surely is. The quantities are open ended so you put in/on whatever amount you would like.

Asparagus - quantity required for number of people serving
Olive oil
Minced garlic
Balsamic vinegar
Crumbled feta cheese or freshly grated Parmesan or cheese of your choice

Preheat oven to 450º.
Clean asparagus and snap off tough end if necessary.
Arrange asparagus on cooking sheet in single layer.
Spread minced garlic over asparagus.
Drizzle olive oil over and turn to coat so all is covered.
Roast for 10 plus minutes depending on thickness of spears - if spears are thin, watch carefully that you do not overcook.
Place on serving plate, drizzle lightly with balsamic, add crumbled cheese of choice
If you are a garlic lover like I am, add a bit of extra minced garlic at this time for that fresh garlic taste.
Serve immediately.

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