Roasting Vegetables in General Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Cooking Club · Side Dishes · Vegetable Dishes

Roasting Vegetables in General

From Dorothy McNett's recipes at www.dorothymcnett.com. This is endless! Roasted vegetables are wonderful to eat just as they come out of the oven, or use in soups, in salads, in purees, for appetizers with cheeses, a vegetable quiche, etc.

your choice of: zucchini, eggplant, peppers, potatoes, carrots, parnsips, yams, sweet potatoes, garlic, onions, winter squash, fennel and more
olive oil to brush each vegetable
sea salt and freshly ground pepper to taste

Use whole small vegetables as much as possible. If necessary, slice into half or into quarters to make evenly sized pieces. Preheat oven to 375 degrees. Arrange vegetables in a single layer in a large enough baking casserole or saute pan to hold them without touching, or use a baking sheet with sides. Brush or drizzle with oil, sprinkle on seasonings. Bake about 30-45 minutes, or until vegetables are browning slightly and are tender. Serve as is, or serve with cooked rice or pasta. These are also wonderful used as a sandwich filling all by themselves, or with grilled chicken or steak.

Recipe created 2004-02-23.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.