Wow! I am so excited to post my favorite and most frequently used recipe- roasted vegetables. It takes so long to make, and I have tried many different ways to do it faster (such as using dry minced garlic (ugh) or frozen veggies (so not fresh)), but it never tastes the same. So I stick to the longer method. I hope that you enjoy it as much as I do.
I first tried it I guess in 2010 when I used to be in grad school dorms experimenting with new foods every weekend. The idea came when I wanted to find out the difference between grilled, baked and roasted veggies, so I thought why not try them all and see! I tried it many many times with different combinations of herbs and veggies and spices, with different oven temperatures and (why did I) even without oven mitts!, before I settled on this version and just loved it, got so addicted that I used to make it every night for dinner (my dorm floor mates can vouch for that!)
As far as the selection of veggies is concerned, I use a bunch of them. Peppers of all colors, green beans, baby carrots, cauliflower and broccoli, corn and onions and sometime potatoes and rarely tomatoes(although I haven't shown them here in this recipe). The image also features olives that could have been marinated, asparagus soup (yummy too, I'll post about it sometime with its own story), le roulé cheese and Fontezoppa Verdicchio, which goes very well with the roasted veggies.
I first tried it I guess in 2010 when I used to be in grad school dorms experimenting with new foods every weekend. The idea came when I wanted to find out the difference between grilled, baked and roasted veggies, so I thought why not try them all and see! I tried it many many times with different combinations of herbs and veggies and spices, with different oven temperatures and (why did I) even without oven mitts!, before I settled on this version and just loved it, got so addicted that I used to make it every night for dinner (my dorm floor mates can vouch for that!)
Time:
1.5 hours
Serves: 2
You'll need:
Thin baby carrots, green beans, quantity is variable, but a
cup of each is good.
1/2 small onion, 2 cloves of garlic
1/2 cauliflower, broccoli
2 green peppers
A handful of frozen corn (thawed)
A handful of frozen corn (thawed)
½ red peppers, orange/ yellow can also be used
1 green chili (optional)
1 twig of fresh rosemary (or parsley)
Dry oregano flakes
Salt, black pepper
Extra virgin olive oil
1 tsp truffle oil (optional)
Baking dish, oven and mittens (so important).
Prep:
1. Halve the carrots vertically or slantwise. Transfer to a
microwave safe bowl and add some water. Microwave for 4 minutes.
2. Cut 1- 1-1/2" pieces of green beans, also slant-wise.
When the carrots are done, add the green beans to the same bowl (keep carrots
in) and microwave for 2 more minutes. Set aside when done. Don't drain yet.
3. Preheat oven to 430 degrees.
4. Take out the membrane of green peppers, and wash. Make
1" x 1" pieces and keep them in the baking dish. Try for whatever
that goes in the baking dish to be as dry as possible. Also make sure you're
not layering the veggies one on top of the other. They should touch the baking
dish surface as much as possible.
5. Cut the cauliflower and broccoli into 1" florets and
wash in a colander.
6. Drain and also keep inside the baking dish.
7. Make thin long pieces or circular of the red peppers and lay
them on the baking dish. It's okay to layer these on top of the green pepper
pieces.
8. Drain the carrots and beans and also put them inside the
baking dish.
9. Chop onion into small pieces about 1/2" and also lay them and corn over the rest of the veggies. You can also make them bigger per preference.
10. In a small container, pour out 2 tbsp extra virgin olive
oil.
11. Crush 2 medium sized cloves of garlic (or mince if you don't
have a crusher). Add to the olive oil.
12. Chop parsley or rosemary finely and add to oil.
13. Add black pepper powder and lots of salt. It should taste
slightly saltier than what you're used to. Trust me, it'll come out just fine
later. You can also add red chili powder if you like it hotter.
14. Chop green chili and also add to the oil.
15. Mix well and pour evenly over the veggies in the tray. All
these ingredients can also be added separately before you pour the oil, in case
you were using an oil spray. Make sure all the veggies have been covered with
oil, but don't overdo it either.
16. Keep the dish in the oven. Make sure to use mittens.
17. Keep for 15 minutes and then check. You can turn the veggies
upside down if they have started to brown. You can reduce or increase the heat
from 420 to 450 depending on the situation. The brown level is upto you, but I
usually want them properly cooked, which takes extra time. Keep checking every
10 minutes or so.
18. You may take out the veggies that are already done and leave
the rest for a few more minutes.
19. When all are done, add a spoonful or half of truffle oil. Serve
hot.
20. I usually eat them as is, but you can have soup or rice to accompany.
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