I made this and wrote this months ago. Like, in June. And then I Espen’s school was out for the summer and our schedule blew up and I never found time to input the recipe and post it. Until now! I think this is a dish that will actually still work nicely through August and into early fall. You can even adjust the veggies in it somewhat to suit what you have.
The other day I woke up and for the first time in months and months, I didn’t feel like only eating pizza and chocolate cake for every meal. Which seems like a hopeful sign, right?
I made this roasted vegetable toad in the hole for dinner because the stunning image of it called to me from an issue of Food & Wine magazine I had lying open. The original recipe was from Marte Marie Forsberg, a Norwegian photographer living in the British countryside. Terribly romantic. Her version required all sorts of separate cooking of the vegetables in separate pots or pans and I thought, ‘what? There’s a pan going into the oven to preheat anyway, can’t I just roast the vegetables in there while it preheats?’ And so I did. And it worked great.