since it's still cold enough to run the oven in my tiny apartment and not suffocate, one of my favorite ways to enjoy fresh spring veggies is to lightly roast them in the oven (because who wants to dirty pots and pans?) and once caramelized, toss them with a melange of fresh herbs and extra virgin olive oil.
the selection I used was green beans, baby zucchini, farm fresh carrots and some tiny little cherry tomatoes. just pump your oven up to 400, line them up on your silpat or parchment and pop them in for 20ish minutes (harder veg first, stagger in intervals for the ones you want to barely heat) while you prepare your dressing. I used dill, mint, and parsley. chop up about 2 tablespoons of each, mix with about 1/4 c extra virgin olive oil (or any good, flavored oil you have for special occasions), salt, pepper and serve it warm.
I served with a brown rice risotto and some fresh lamb chops from thunderhill farm in stanfordville, ny.
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