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Soup Sweets Vegetarian

Makes enough vegetables for 4 lunch sandwiches and 1 supper dish 2 large sweet red peppers cut into 1/2-inch-wide strips Large handful each...

2 large sweet red peppers cut into 1/2-inch-wide strips

Large handful each of sugar-snap peas and mixed salad greens

1 large red onion, thinly sliced

2 medium zucchini sliced on diagonal into 1-inch-thick ovals

2 large stalks broccoli, stems peeled and thinly sliced, heads cut into 2-inch pieces

1 large carrot, very thinly sliced

About 3 tablespoons good-tasting extra-virgin olive oil

6 large garlic cloves, coarsely chopped, divided

2 teaspoons fennel seed, bruised, divided

2 generous teaspoons dry oregano, divided

4 teaspoons dry basil, divided

Shredded zest of 1 large orange, divided

Good-tasting extra-virgin olive oil to taste

Salt and freshly ground black pepper to taste

Spiced Beans

Good-tasting extra-virgin olive oil

1 large onion, cut into 1/2-inch dice

2 large garlic cloves, minced

1/2 cup pitted kalamata olives, coarsely chopped

2 cans (15-ounce each) rinsed and drained chickpeas or black beans

1 can (14-ounce) whole tomatoes, crushed

1. Preheat the oven to 450 degrees. Cover a large pan (half-sheet pan is ideal) with foil and slip it into the oven to preheat.

2. In a large bowl, toss together all the roast vegetable ingredients, using half the garlic, oregano, fennel, basil and orange zest, with about 3 tablespoons of olive oil — enough to lightly coat them. Season to taste with salt and pepper.

3. Pull the rack with the hot pan out, turn the vegetables and all their seasonings and oil into the pan, spreading them out. Roast 40 minutes to 1 hour, turning several times, until carrots are browned and tender, and the salad greens crisp. Remove from the oven and serve or cool and refrigerate.

4. Finish the dish with the spiced beans. Film a 12-inch straight-sided saute pan with olive oil. Heat over medium high. Brown the onion with salt and pepper to taste. Stir in the garlic, remaining garlic-seasonings-zest mixture, olives and the beans and saute 3 minutes. Stir in the tomatoes, cover and cook over medium-low heat 10 minutes.

5. Uncover and add half the roast vegetables to heat through. Taste for seasoning and serve over rice, barley or egg noodles. The rest of the vegetables can be refrigerated and used for take-to-work sandwiches.

Note: The spiced-bean part of this recipe could be made up to two days ahead and refrigerated and then reheated.

From Lynne Rossetto Kasper