Tuesday, 22 October 2013

Roasting Vegetables

Red yam, red pepper, onion, carrots, potato, eggplant, zucchini, tomato.

I have roasted cauliflower flowerettes, sprinkled with olive oil and cumin in a hot oven.

Wedges of russet potato also brown up nicely.

But these are single vegetables in a single layer on a single sheet pan resulting in a browned caramelized tasty nugget.

Which is how I have always roasted vegetables.

Until recently.

I was searching the internets and I found a recipe for:


...which made me wonder if they were any good.

Exclamation points can be deceiving.

So I chopped up a bunch of vegetables (I used the selection pictured above) into somewhat small pieces and made sure that the onion was sliced thinly.

Tossed with olive oil, salt and pepper.

Baked at 375 degrees for over an hour, tossing the vegetables twice during the cooking process and tasting until I liked the 'doneness' factor.

This is the end result.

It might seem like an odd combination but it was quite tasty and can be eaten as a side dish or when you just feel like a big bowl of vegetables for dinner. 

Two days later I incorporated the leftovers into enchiladas:  dip a tortilla into enchilada sauce, spoon roasted vegetables onto tortilla, sprinkle cheddar and jack cheese on top, then roll up and place into baking dish. Bake in a 350 degree oven for 30 minutes.


1 comment:

  1. Yum is right!!!!!!!!!!!!!!!!!! (no deception intended by these exclamation points.)