Saturday, February 28, 2009

Roasted Veggies on the Side

Have you ever roasted veggies? They are really delish. In fact, I think roasting veggies are my most favorite way of preparing them. I don't really have a recipe for roasted veggies but this is what I do.

The size of the veggies is very important, because you want all your veggies to be ready at the same time. I quartered the small potatoes and cut larger potatoes in sixths. This balanced the cooking time of the baby carrots. Next I cut the yellow crookneck squash in about 2 inch chunks, since they cook quicker. I drizzled all with a good amount of olive oil - enough to coat each vegetable and to leave a tablespoon or two on the bottom of the pan. Then I sprinkled them with herbs, about a tablespoon (I like herbes de Provence for this), a tablespoon of minced garlic, and about a good teaspoon of seasoned salt (I use Soul Seasoning from Gold Medal). Toss well, and cook in a preheated 450F oven for about 30 minutes, tossing every ten minutes, until the veggies are all cooked through and beginning to carmelize. Pretty much any vegetable can be roasted: try broccoli (my personal fave), asparagus, brussels sprouts, string beans, eggplant, cherry tomatoes, any kind of squash or potato, mushrooms, parsnips, peppers.

What do you do with leftover roasted veggies? Well, other than just eating them because they are so darn GOOD, they make a wonderful frittata, especially if there are still a goodly number of potatoes. Also, take a page from Giada DiLaurentiis, who roasts veggies, then tosses them with pasta and dresses them with lots of olive oil and parmesan (use vegan parmesan - there are some really delicious ones out there nowadays) for the most delicious pasta primavera you will ever eat. I have made her omni recipe many times, and it gets rave reviews every time, especially at lunch at church. Here is her recipe:,,FOOD_9936_25693,00.html Roasted veggies make a wonderful soup, and they also taste very good chopped into a pot pie. But I never have enough leftovers to fool around with - we always eat them all up!

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