Tasting Notes

Roasted vegetables are a treat. Yet most cooks don’t roast their vegetables enough.

So they are missing out.

Why?

Roasting vegetables enhances and intensifies their natural flavours, their sugars caramelize, strong pronounced flavours mellow, resulting into rich, multilayered perfection, and that delicate bit of char or caramelization adding another layer of Yummylicious.

What You Need

A wide variety of vegetables – onions, leeks, Bell peppers, carrots, asparagus, cherry tomatoes, green beans, all kinds of squash, celery.

Olive oil.

Salt and pepper.

Equipment

Two large baking sheet pans, using parchment paper to cover the sheet pans. But often we don’t use it. Using it means a no muss and fuss cleanup of the pan. If using it, estimate how much paper you need and then take the paper into your hands and crunch it up. This will make it easier to ensure the paper fits the pan.

Prepare Ahead

Clean your vegetables, cut them into the chunks you want. Place them on to the sheet pans. Sprinkle a liberal amount of olive oil over them, then add salt and pepper to taste. Now using your hands massage the oil, salt and pepper, into the vegetables. Make sure you don’t crowd the pan with vegetables. If you do, they won’t roast properly.

Method

Preheat your oven to 400 degrees Fahrenheit and when ready add your sheet pans on to your two oven racks. Halfway through the roasting process – at 10 minutes – switch the pans, the top one goes to the bottom rack, the bottom pan goes to the top rack.

Once your vegetables are done a number of choices await you, but use your imagination.

Here are some ideas for what to with those wonderful roasted veggies.

Make a soup with them, either cutting them up or puréed. Then all you need is some broth and presto, a great soup awaits you after just adding salt and pepper to taste.

Serve them as a side dish to your main course.

Some vegetables can be puréed and also serve as a vegetable side dish.

Slice and dice your veggies and add to any pasta.

Take your veggies, place into a glass jar, add olive oil, make sure the oil covers the vegetables and then you can use the veggies later because they will keep at least one week. Also the oil from the vegetables mixtures should be saved for use for making salad dressings or used for frying meat and or fish.

Delicioso

If you have any questions feel free to email me at: george67500@gmail.com