Saturday, June 8, 2013

Roasted Vegetables

Roasted Vegetables

Vegetables of ones choice (zucchini, yellow squash, peppers, potatoes, carrots, onions, garlic)
1 tablespoon olive oil (or more, to taste)
Kosher salt

1. Preheat oven to 425F. 
2. Wash the vegetables with water. Trim the vegetables, cutting away stems and roots and any rough edges. If needed, peel. Cut the vegetables into pieces of even size. Smaller pieces for faster cooking, larger pieces for longer cooking and put into bowl.  Add the oil and with your hands or a spatula, turn the vegetables several to many times to evenly coat with oil. Season with salt.

3. Cover a rimmed baking sheet with non stick foil. Arrange the vegetables in a single even layer.

4. Place in the oven.  Roast for 30-40 minutes, checking halfway through to toss. The vegetables are done when they are cooked through, the centers soft, the outer edges golden and a little crispy.

Note: Serve hot as a side dish. Save the leftovers for topping salads and tossing into soups. Vegetables shrink when they’re roasted so you may want to allow for that. One pound for two servings and two pounds for four servings.


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