{perfecting the art of roasting vegetables}

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Rule 1: roasting veggies takes time.

You need 1 ½ hours roasting time for a big tray of veggies

Cover the tray with foil for the first 30 minutes then take off and allow to roast to perfection!

Rule 2: select your veggies wisely

Root veggies are perfecto for roasting i.e. carrots, pumpkin, parsnips (oooh!), potatoes etc.

Veggies that make your roast watery will be tomatoes or anything with a lot of water.

The drier the veg the better!

If you still want to add tomatoes, add after an hour so they are in for 30 mins. Same goes for mushrooms.

Rule 3: flavouring

Olive oil, salt, pepper, garlic and maybe a little turmeric for colour or fresh thyme or rosemary.

That’s it! Less is more!

Rule 4: always buy fresh

Ideally bought and cooked on the same day.

Wilted veggies that have been in the fridge for a couple of days wont taste good.

Also the smaller the veggie the better the outcome.

{recipe}

serves 6-8

Ingredients:

6 – 8 mini brinjals

3 large potatoes

1 very large sweet potato

8 mini carrots

1 fennel bulb

4 patty pans

4 courgettes

250 g small tomatoes – tomatoes on the vine are so beautiful (spar and pick n pay sell them)

250 g mushrooms

2 whole garlic bulbs – halved

125 ml olive oil

salt and pepper

1 tsp fine turmeric

a few sprigs fresh thyme or oregano

2 T good quality balsamic vinegar

Method:

Preheat oven to 180C.

Wash all the vegetables (except the mushrooms, garlic and tomatoes) and  soak in a bowl with clean water to which you have added the juice of 1 lemon.

Soak for about 5 minutes. Cut vegetables into even-sized chunks.

Place all the vegetables except the mushrooms and tomatoes in a roasting tray.

Mix the olive oil, balsamic vinegar, salt, pepper and turmeric and drizzle over the vegetables.

Place the fresh herbs on the vegetables and cover the roasting tray with foil.

Roast covered for about 30 minutes or until the root vegetables like carrots and potatoes are soft.

Remove the foil and roast for another 40 minutes and then add the mushrooms, garlic  and tomatoes.

Continue roasting until the vegetables are caramelized and charred. Serve with roast chicken or fish or as a meal on its own with crumbed feta over the top.

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