One of my favorite weekend pastimes is wandering the aisles at the grocery store. (Coincidentally or not, as Kitchn’s Groceries Editor, it’s now also an integral part of my weekday work.) Whether it’s big or small, regional, national, or hyper-local, chances are if I spot a lit-up storefront I’m going in to at least browse — and I’m taking whoever’s with me, well, with me.
This past Saturday, I, along with my very patient partner, spent the early twilight hours at the Aldi in his neighborhood (Okay, it was 6:15 p.m.). It was my first time visiting this particular location on a Saturday night and, let me just say, it was bustling. After snaking our way through the various aisles, I found myself in the far-most freezer aisle, where I spotted a shiny black bag with vibrantly hued shapes flanking its right side.
It had been a particularly gray week, and the promise of bright, summery vegetables was exactly what I was subconsciously looking for. So I grabbed a bag and met my partner who was already in line, holding our place.
What’s So Great About Specially Selected Ready to Roast Mediterranean Vegetables?
It’s all about the veggie mix: yellow and red bell peppers, zucchini, red onion, and cherry tomatoes (I found both red and yellow in my bag). These are some of summer’s finest, preserved and prepped for us to enjoy throughout these frigid months.
I didn’t count, but after scanning the contents laid out on my sheet pan, I noticed the mix is pretty evenly split (with a slight edge to the peppers). And although there are some smaller pieces in the bunch, the cut vegetables are relatively uniform in size, which helps with even cooking.
What’s the Best Way to Use Specially Selected Ready to Roast Mediterranean Vegetables?
Admittedly, I roasted these a bit longer than I meant to (work emails, amiright?). Even so, I was impressed by the sweetness of the peppers and red onion. The tomatoes, too, were sweet and juicy, and the zucchini was nice and tender.
The added seasoning — a mix of garlic and garlic, oregano, cardamon, and vegetable powders — is more muted than the original scent led me to believe, but that just means you can customize the flavor to your liking. I ended up sprinkling a portion of charred vegetables with a little salt and pepper before mixing with cooked quinoa. It paired beautifully with the hot honey-glazed salmon.
While the serving size is four, my leftovers suggest there’s one or two more meals in this blend’s future. (I’m thinking a pasta dinner and an omelet or easy egg and veg scramble for breakfast.) In a way, that’s really nice for small households, single folks, or lunches. It keeps the leftovers fatigue at bay and hidden, half-open bags out of the freezer.
Had I known this then, I would have picked up a second bag while I was there. On the plus side, I know what my plans are for Saturday night.
