"kilikini" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
dianem1999 said:
Anybody have experience with roasting various vegetables? I've seen a few recipes, but I'd like to get someone's personal experience.
Diane M
Funny you should mention this. Roasted veggies are on my menu tonight. What I've learned is that if you plan on roasting a myriad of veggies, determine which veggies are denser; in other words, which might have a slower cooking time. For instance, if you want to roast potatoes with peppers, potatoes would obviously take longer. What I do is blanch the denser veggies first, to soften them. Then I add them to a pan with my other veggies, drizzle them all in olive oil, salt them, pepper them and roast them at about 400 until all have crispy edges and are nicely browned.
My veggies tonight are going to be eggplant, various peppers, onions and mushrooms. Then, while the oven is still hot, I'm making roasted peach halves with butter, brown sugar and cinnamon.
The main dish depends upon what the hubby brings home. I'm hoping it's fish.
kili
Yes, kili, I think that's what I'll do--parboil the carrots and potatoes first. Ratatouille is delicious, but I don't want to add liquid. I want to roast the veggies and add them to pasta. Your peaches sound good. I'll have to try that when our local peaches appear at the farmer's market.
>> Anybody have experience with roasting various vegetables? I've seen a >> few >> recipes, but I'd like to get someone's personal experience.
Quoted message said:
Quoted message said:
>> Diane M
Quoted message said:
Quoted message said:
> I have yet to meet a veggie I _can't_ roast under proper conditions.
Quoted message said:
Quoted message said:
> What were you wanting to roast?
Quoted message said:
Quoted message said:
I picked an eggplant, tomatoes, zucchini and green beans from my garden this morning. I was thinking of roasting them with a couple of carrots, an onion, potatoes, and some garlic cloves. I don't have any winter vegetables. One recipe I found said to parboil the vegetables, then place in the refrigerator to cool down before mixing with olive oil and roasting the denser vegetables first before adding other vegetables and some mushrooms. Seems like too many steps. I may add some mushrooms and fresh herbs the final 15 minutes.
Quoted message said:
Quoted message said:
Diane M
Quoted message said:
You really can't roast those all together, they require different roasting times... I think what you want is to make stewed vegetables; ratatouille.
Quoted message said:
Sheldon
Ratatouille is exactly what I thought of when I saw that list too!
I'd eliminate the corriander and fennel seeds from the recipe below.
Ratatouille with Penne Recipe courtesy Gourmet Magazine
1 onion, sliced thinly 2 garlic cloves, minced 5 tablespoons olive oil 1 (3/4-pound) eggplant, cut into 1/2-inch pieces (about 3 cups) 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices 1 red bell pepper, chopped 3/4 pound small ripe tomatoes, chopped coarsely (about 1 1/4 cups) 1/4 teaspoon dried oregano, crumbled 1/4 teaspoon dried thyme, crumbled 1/8 teaspoon ground coriander 1/4 teaspoon fennel seeds 3/4 teaspoon salt 1/2 cup shredded fresh basil leaves 1 pound penne pasta
I like a lot of bell pepper in ratatouille, sliced carrot, green beans celery, parsley... and meat can be added too, I sometimes like to brown some crumbled sausage first thing (oils the pan). I don't measure, and I like all the veggies in large chunks... I keep adding until there's no more room in the pot. Ratatouille freezes well... I like to make extra for the winter... it's also a good base for a winter minestrone soup. Ratatouille is one of my favorite ways to use my garden veggies.
Anybody have experience with roasting various vegetables? I've seen a few recipes, but I'd like to get someone's personal experience.
Roasting, as in the oven, right?
My favorite vegetable to roast is Brussels sprouts. Drizzle olive oil, flakey salt, coarse pepper and garlic powder and shuffle the pan from side to side so that the sprouts are well-coated. Bake single layer in a good pan (not a cookie sheet, but a roasting pan) for 40 minutes at 350 or so. The outside gets kinda crunchy and the middles are soft and creamy... YUM.
Another good variation is cauliflower florets. Don't bake as long, though.
I picked an eggplant, tomatoes, zucchini and green beans from my garden this morning. I was thinking of roasting them with a couple of carrots, an onion, potatoes, and some garlic cloves. I don't have any winter vegetables. One recipe I found said to parboil the vegetables, then place in the refrigerator to cool down before mixing with olive oil and roasting the denser vegetables first before adding other vegetables and some mushrooms. Seems like too many steps. I may add some mushrooms and fresh herbs the final 15 minutes.
Sometimes it's good that one vegetable is a littler firmer than another when roasting together. Tomatoes turn nice and soft and that works well next to the firmer eggplant, for example. Add pepper flakes and garlic, add a little vinegar, toss everything with capellini, basil and olive oil and that is really living.
On Thu, 28 Jun 2007 23:17:11 GMT, "pfoley" <[email hidden]>
Quoted message said:
<sf> wrote in message news:[email hidden]...
Quoted message said:
On Thu, 28 Jun 2007 21:16:11 GMT, "pfoley" <[email hidden]>
Quoted message said:
"dianem1999" <[email hidden]> wrote in message news:[email hidden]... > Anybody have experience with roasting various vegetables? I've seen a
few
Quoted message said:
Quoted message said:
> recipes, but I'd like to get someone's personal experience. > > Diane M ============== I roast them because it is easy. I set the oven to 400 deg.
Have you ever tried roasting corn in the husk? It turns out just like it would on a grill!
-- See return address to reply by email
============= No, how do you do that?
I use 400°-450° depending on how much attention I want to pay.... I take off any extraneous husk that isn't tight.
Run the cobs under water or soak them so you have some water inside for steaming.... roast for around 10 minutes. Be careful not to over cook or the sugars will turn to starch. I take it out when the husk begins to blacken. Somehow... this is just one of life's little mysteries... the silk disappears in the process.
"Zeppo" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"dianem1999" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Anybody have experience with roasting various vegetables? I've seen a few recipes, but I'd like to get someone's personal experience.
Diane M
Just roasted some Brussels sprouts the other night. Came out yummy!
Cut 1 lb. sprouts in half and spread in a pan. Mix some EVOO, minced garlic, chopped rosemary and a little lemon juice and pour over sprouts. Roast at 400 deg. for 45-50 minutes.
Hmmm I haven't managed to roast Brussels sprouts well. I do all sort of other veggie though.
Add water at least 1" deep then salt and pepper to taste.
Putting a little olive oil over the top would not hurt.
Roast that whole mess at about 325 until the potatoes and carrots are fork tender. I'd check it at 45 minutes then go from there.
But, let's see what others think. :-)
Just DON'T let the water dry out! Add it as needed, or even some broth/stock whatever is on hand. Right now I have a lot of veggie stock in the freezer so I'd use that.
I think you're ... misguided about the water. I like to lube up carrots, onions, and potatoes with some olive oil, salt everything and bang it into a hot oven for about an hour. The sugar in the carrots and onions caramelizes beautifully and the potatoes get nice and brown.
I've done green beans, too, but they require less time. Roasting is the only way I like green beans fully cooked; otherwise it's tender-crisp for me.
Cooks Illustrated had a write up fairly recently (in the last year or two) on roasted vegetables; I believe I used their technique.
On Thu, 28 Jun 2007 21:16:11 GMT, "pfoley" <[email hidden]>
Quoted message said:
"dianem1999" <[email hidden]> wrote in message news:[email hidden]... > Anybody have experience with roasting various vegetables? I've seen a > few > recipes, but I'd like to get someone's personal experience. > > Diane M ============== I roast them because it is easy. I set the oven to 400 deg.
Have you ever tried roasting corn in the husk? It turns out just like it would on a grill!
But then don't you have all that hair and [censored] in the hot corn, right at
On Fri, 29 Jun 2007 12:03:38 -0400, "cybercat" <[email hidden]>
Quoted message said:
<sf> wrote in message news:[email hidden]...
Quoted message said:
On Thu, 28 Jun 2007 21:16:11 GMT, "pfoley" <[email hidden]>
Quoted message said:
"dianem1999" <[email hidden]> wrote in message news:[email hidden]... > Anybody have experience with roasting various vegetables? I've seen a > few > recipes, but I'd like to get someone's personal experience. > > Diane M ============== I roast them because it is easy. I set the oven to 400 deg.
Have you ever tried roasting corn in the husk? It turns out just like it would on a grill!
But then don't you have all that hair and [censored] in the hot corn, right at the time you want to butter it? Ecck.
Like I said before, it's one of life's mysteries.... the silk disappears.
On Fri, 29 Jun 2007 12:03:38 -0400, "cybercat" <[email hidden]>
Quoted message said:
<sf> wrote in message news:[email hidden]...
Quoted message said:
On Thu, 28 Jun 2007 21:16:11 GMT, "pfoley" <[email hidden]> wrote:
> >"dianem1999" <[email hidden]> wrote in message >news:[email hidden]... >> Anybody have experience with roasting various vegetables? I've seen a >> few >> recipes, but I'd like to get someone's personal experience. >> >> Diane M >============== >I roast them because it is easy. >I set the oven to 400 deg.
Have you ever tried roasting corn in the husk? It turns out just like it would on a grill!
But then don't you have all that hair and [censored] in the hot corn, right at the time you want to butter it? Ecck.
Like I said before, it's one of life's mysteries.... the silk disappears.
I've found that when you cook corn in the husk, the silk all sticks to the husk when you peel it off. :-) It's WONderful!
I nuke it in the husk. -- Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
On Fri, 29 Jun 2007 12:03:38 -0400, "cybercat" <[email hidden]> wrote:
Quoted message said:
Quoted message said:
<sf> wrote in messagenews:[email hidden]... > On Thu, 28 Jun 2007 21:16:11 GMT, "pfoley" <[email hidden]> > wrote:
Quoted message said:
Quoted message said:
>>"dianem1999" <[email hidden]> wrote in message >>news:[email hidden]... >>> Anybody have experience with roasting various vegetables? I've seen a >>> few >>> recipes, but I'd like to get someone's personal experience.
Quoted message said:
Quoted message said:
>>> Diane M >>============== >>I roast them because it is easy. >>I set the oven to 400 deg.
Quoted message said:
Quoted message said:
> Have you ever tried roasting corn in the husk? It turns out just like > it would on a grill!
Quoted message said:
Quoted message said:
But then don't you have all that hair and [censored] in the hot corn, right at the time you want to butter it? Ecck.
Quoted message said:
Like I said before, it's one of life's mysteries.... the silk disappears.
I've found that when you cook corn in the husk, the silk all sticks to the husk when you peel it off. :-) It's WONderful!
I nuke it in the husk. -- Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson- Hide quoted text -
- Show quoted text -
DH came home from errands this eveing, bringing some corn; needed a lift, so nuked an ear in the husk, it was ready in 3 minutes. Dee Dee
On Thu, 28 Jun 2007 23:17:11 GMT, "pfoley" <[email hidden]>
Quoted message said:
<sf> wrote in message news:[email hidden]...
Quoted message said:
On Thu, 28 Jun 2007 21:16:11 GMT, "pfoley" <[email hidden]> wrote:
> >"dianem1999" <[email hidden]> wrote in message >news:[email hidden]... >> Anybody have experience with roasting various vegetables? I've seen
a
Quoted message said:
Quoted message said:
few
Quoted message said:
>> recipes, but I'd like to get someone's personal experience. >> >> Diane M >============== >I roast them because it is easy. >I set the oven to 400 deg.
Have you ever tried roasting corn in the husk? It turns out just like it would on a grill!
-- See return address to reply by email
============= No, how do you do that?
I use 400°-450° depending on how much attention I want to pay.... I take off any extraneous husk that isn't tight.
Run the cobs under water or soak them so you have some water inside for steaming.... roast for around 10 minutes. Be careful not to over cook or the sugars will turn to starch. I take it out when the husk begins to blacken. Somehow... this is just one of life's little mysteries... the silk disappears in the process.
-- See return address to reply by email
============ Do you loosen the husk when washing and cooking it, or just leave it on tightly.
