roasted vegetables

[JulieM]

I've never prepared roasted vegetables before, but I found myself with a handful of small red potatoes, brocolli, carrots, red pepper, yellow squash and onions and became inspired. I searched Cooking Light but didn't find the instructions I needed. I chopped everything and tossed them in olive oil, spread them in a pan, and sprinkled them with rosemary and thyme. Then I baked it at 350 until the potatoes were done. But some things like the brocolli were overdone and overall it was a bit dried out. What did I do wrong? Maybe I should have covered it for a while?

[Chef Cindy]

Julie, Sounds like you did everything right. Next time try adding the faster cooking vegies later on or put them on another pan. Keep experimenting. Roasted vegies are very tasty. When the weather warms up, try vegies on the outdoor grill.

[Marsha]

Hi Julie - you might try using larger pieces of vegetables & higher heat. I roast my vegies at 400 (sometimes even 450) - cutting my potatoes into wedges, my broccoli into "trees" etc. I turn them after 10 minutes & they are done in 20 minutes. Don't use too much oil & season them after you take them out of the oven. Hope that helps.

[kwormann]

I also recommend trying them in the grill!

Kim

[woodsl]

Another for trying the grill. I bought a grill basket, and vegetables cooked on the grill in the basket are wonderful. I mix fresh veggies with fresh, minced garlic, a little olive oil, some fresh or dried basil and some Morton's Natures Seasoning. Then put them in the grill basket and grill them off to the side of the direct fire/heat for about 20 about minutes. I stir them around in the basket occasionally while they are cooking. The kind of veggies I use varies, depending on what I have on hand and what's in season; however, I always add onions and mushrooms. I have also added asparagus, bell pepper (red, yelow or green), string beans or green beans (I usually steam them or boil them in a little water first so they are partially cooked before adding to grill basket), carrots (partially cooked as with the green beans), sugar snap peas, squash (yellow squash or zucchini), snow peas, etc. I have never added potatoes, but I think either white, red or sweet potatoes woulD be very good. I assume you would need to partially cook them before adding to the grill basket.

[This message has been edited by woodsl (edited 04-08-2001).]

[jillmayre]

Roasted Vegetables -- Two Variations

ITALIAN DRESSING
4 teaspoons olive oil
1/4 cup fresh lemon juice
6 garlic cloves, minced or pressed
3 tablespoons minced fresh (Or 2 to 3 teaspoons dried) Italian herb mix (e.g. basil, oregano, parsley, thyme)
1 teaspoon salt

ORIENTAL DRESSING
1/4 cup lite soy sauce
1/3 cup rice vinegar
1 tablespoon grated fresh ginger root
1 tablespoon honey
1 tablespoon vegetable oil
3 garlic cloves, minced or pressed

This recipe calls for vegetables cut into 1"chunks or slices. Choose at least four vegetables, keeping in mind color, texture and flavor. Possibilities include potatoes, sweet potatoes, carrots, zucchini, yellow squash, winter squash, parsnips, bell peppers, onions.

Some of our favorite vegetable combinations: 2 potatoes, 2 carrots, 1 large onion, 1-2 bell peppers (1 red, 1 green), 2 small zucchini, 2 small yellow squash.

Preheat the oven to 425 degrees.

To make the dressing of your choice, either whisk together the ingredients in a bowl or puree them until smooth in a blender or food processor.

Toss the vegetables well with the dressing. Place the vegetables in a single layer on a large unoiled baking tray and bake, stirring every 15 minutes, until all of the vegetables are tender, about 45 minutes.

Per 6.50-oz. Serving (Both Variations Are Within 1 Gram of One Another in Fat, Protein, And Fiber Content):

169 Calories, 3.4 G Protein, 2.8 G Fat, 34.1 G Carbohydrates , .4 G Saturated Fatty Acids, 1.2 G. Polyunsaturated Fatty acids, 1.0 Monounsaturated Fatty acids, 0 mg Cholesterol, 742 Mg Sodium, 4.1 G Total Dietary Fiber


pp. 226-7 Moosewood Restaurant Low-Fat Favorites

[JulieM]

Thanks everyone for all the great input! I especially like the idea of a grill basket and will give that a try too.

[Searcher]

I roast potatoes, carrots, asparagus (usually with shallots) but haven't tried broccoli yet. Does it get tender or does it stay crunchy? My husband likes his broccoli pretty tender.

I roast my potatoes with a bit of olive oil, salt, pepper and thyme and/or rosemary at 375º for about 50 minutes and I've done it at 400º which takes a bit less time.
The asparagus and shallots I do at 450º for about 20 minutes.
Thanks

[KathrynY]

I generally roast different vegetables in the oven in separate pans, due to different textures and cooking times. (This, after once having to pick out all of the overdone green beans from the under-done potatoes!)

Thanks everyone for the grill suggestions. To date, my grilled vegetables have been a bit bland... I look forward to trying some of your ideas! http://www.cookinglight.com/bbs/smile.gif

[pipely]

For something different, try grilling leeks! I cut them in half length-wise and blanched them first for just a minute before grilling. They were pretty good! When I serve grilled vegies for a crowd I do them on the gas grill the day before. Then serve them cold with ranch dressing. Yum!

[misstapioca]

thanks for the leeks suggestion...been wondering what to do with all those leeks they sell in the store when you just need one they are packaged 3 or 4 at a time!

[JulieM]

[QUOTE]Originally posted by Searcher:
[B]I roast potatoes, carrots, asparagus (usually with shallots) but haven't tried broccoli yet. Does it get tender or does it stay crunchy? My husband likes his broccoli pretty tender.

Searcher, the broccoli got pretty tender, but not mushy. The only problem I had was the flowerettes got a little burned, but they still tasted good.