If you know me, even just a bit, you know that I have a cordial relationship with vegetables. Over the years I've come to appreciate many of them, but we're certainly not going to be besties anytime soon (I'm talking to you, eggplant).
I have found that my interest in vegetables increases exponentially when I roast them, because certainly I'm not going to chow down on a fresh, ripe tomato from my garden. No. Way. But I will make, and eat, pounds of salsa made from my gorgeous roasted tomatoes. And not only that, I'll roast more tomatoes and make them into the best, velvety Roasted Tomato Basil Soup. Seriously, tomato soup! I wouldn't have been caught dead eating tomato soup ten years ago. Ahh, acting like a grown up and eating my vegetables is sooooo mature.
Anyway, after these few years of roasting vegetables into the 'hey, I kind of like you' phase, I decided to roast some fruit into the 'hey, I might be obsessed with you' phase. No biggie, roasted strawberries and I are in love.