| Roasted Veggies | ||||||||||||||
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Roasted veggies taste great served over a salad or as side
dishes and they are very easy to make. For the salad I usually
roast sweet and red-skinned potatoes, carrots, peppers, onion,
portabella mushrooms and cauliflower. In the summer, you can put
a twist on this salad by grilling the veggies instead of roasting
them. Great ones for grilling are eggplants, zucchini, and peppers.
To roast veggies, toss each type of veggies one at a time in a bowl with herb garlic olive oil using the following proportions: 2 cups chopped veggies 2 Tbsp olive oil 1/4 tsp salt 1/8 tsp black pepper 1 mashed clove of garlic 1/4 tsp herbs of Provence or some other herbs Spread the veggies on a baking sheet in one layer and roast at 425F. Since the times for roasting vary for different vegetables, toss each vegetable type with oil one at a time and add them to a baking sheet at the appropriate time starting with the veggies that take the longest. You can use several small baking sheets or one big one. Just don't mix different veggie types. In case one type is done, and the others need more time, you can remove the done veggies easily if they are not mixed. Here are the times for roasting veggies:
Red-skinned potatoes, sweet potatoes, carrots, and cauliflower should be turned half way through cooking time. |