“Kitchen Sink” Charred Vegetables with Garlic Panko and Gorgonzola Dolce
Chef Irene Li makes this dish with fresh vegetables that are in season, and in this case it's sweet potato, broccoli leaves, and leeks. Topping them with a rich, creamy gorgonzola dulce cheese and garlicky bread crumbs gives the dish texture and another level of flavor!
Ingredients
- 2 large sweet potatoes (about 2 ½ lb.), sliced into ¾-inch thick rounds
- ¼ cup olive oil, divided, plus additional for serving
- Kosher salt and freshly ground black pepper
- 2 large or 3 medium leeks, white and light green parts only, sliced into ¾-inch rounds
- 12 broccoli leaves, or 6-8 large leaves from a bunch of hardy greens, such as spigarello, kale, or collards, stemmed and cut into 2 to 3-inch pieces
- 6 oz. gorgonzola dolce, cut or torn into small pieces
- Garlic Panko, for serving (see note below)
Instructions
Preheat oven to 400°F, with racks in the upper and lower thirds. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with 2 Tbs. olive oil, season generously with salt and pepper, and transfer to oven. Roast 30 minutes, until softened and beginning to turn golden on the undersides.
Meanwhile, place leeks in a medium bowl. Toss with 1 Tbs. olive oil and season with salt and pepper.
Remove baking sheets, flip sweet potatoes that have begun to brown, top with leeks, and return to oven, being sure to return the pan that was once on the top rack to the bottom rack, and vice versa. Continue roasting for an additional 20 to 30 minutes, until leeks begin to turn golden and sweet potatoes are browning and caramelized.
Meanwhile, place broccoli leaves in the same bowl that held the leeks and toss with remaining 1 Tbs. olive oil. Season with salt and pepper.
Remove baking sheets from oven, flipping pieces of leek and sweet potato as necessary to encourage even browning, and top with greens. Return to oven, again rotating baking sheets from top to bottom, and continue roasting, stirring once, until greens are wilted and edges begin to brown, and sweet potatoes and leeks are deeply golden, 12 to 15 minutes more.
Transfer vegetables to a large serving platter. Drizzle with additional olive oil, season to taste with salt and pepper, top with gorgonzola and Garlic Panko, and serve.
Note: To make the Garlic Panko: Heat a large skillet over medium heat. Add 3 Tbs. olive oil, swirl to coat, and 4 cloves finely chopped garlic. Sauté, stirring, just until softened, about 30 seconds-1 minute. Do not let brown. Add 1 cup panko breadcrumbs, toss to coat in olive oil and garlic, and season with salt and pepper. Toast, stirring occasionally, adjusting heat as necessary to prevent garlic from overbrowning, until panko is crisp and lightly golden brown, about 4 to 6 minutes. Season with salt and pepper to taste and remove to a plate. Let cool completely before using.
