Roasted veggies, a la CTCA Chef Frank Caputo

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If your Father’s Day menu needs a vegetable dish, consider Cancer Treatment Centers of America at Western Regional Medical Center Chef Frank Caputo’s method.

Start with your favorite organic vegetables. (We’re using the organic rainbow carrots we just bought at the food co-op today.)

Cut vegetables into bite-size pieces (we left the carrots whole because they’re small). Place the vegetables in a bowl large enough to hold them, and toss with a quality olive oil or canola oil, chopped fresh herbs like parsley or chives and fresh sliced garlic, salt and pepper. Lift them out of the bowl as to leave the excess oil behind, and place onto a baking sheet.

Roast them at 400 degrees for 20 minutes, or until lightly colored. Remove from the pan and place back into the bowl from earlier, re-season them with more herbs, salt and pepper to taste. Plate, as needed.

Cool and store for later use, maybe in a beautiful cold pasta salad, or with chopped salad greens and balsamic vinaigrette, or just plainly reheat them and serve them up with your favorite grilled fish or baked whole roasted chicken.

Chef Caputo is part of the multidisciplinary team at Cancer Treatment Centers of America (CTCA) in suburban Phoenix, which provides patients with advanced and complex cancer a comprehensive, patient-centered treatment model that fully integrates traditional, state-of-the-art medical treatments with scientifically supported complementary therapies such as nutrition, naturopathic medicine, psychological counseling, physical therapy and spiritual support.