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- Roasted vegetables recipe
Wed 11-May-11
4:08 pm
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Danny
Scarborough, England
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I love these so much that I think it is worth sharing my method. Feel free to add your own ideas and comments.

It was Shereen's roast chicken thighs recipe that got me started because she adds onions and garlic to the roasting tray. In any case, they are fantsatic hot or cold and really tasty.

My "secret" ingredient is Maggi arome saveur or liquid seasoning as it has been translated to on the Tesco shelves

I line a roasting tin with foil in a length long enough to double over and cover the contents. Then I add this and mix it up well:

3 tbsp olive oil

1 tsp soya sauce

1tsp arome saveur

Peppers provide the best, tastiest and juciest results. Bell work well and, of course, Romano are best of all. I wash, de-seed and chop them into sections about 5cm square. Then coat them in the liquid and lay them out on the foil.

Whole bulbs of garlic are great, as are the hearts of red onions. I treat them both in the same manner: just leave the skin on and slice a little off the top and bottom. Stand them on the foil and drizzle a little olive oil over them.

I fold the foil over to prevent them from burning and cook them at 180 c fan (200 non-fan) for about 40 minutes, checking after 30 minutes.

Mushrooms and tomatoes are done in the same way but they take only 20 minutes or so, therefore I do them on a second roasting tin that goes in later. Or I just add them to the peppers later if I am doing just a small quantity.

I squeeze the hearts out of the onions once cooked. Yummy tummy i_am_hungry

Never knowingly underfed

Wed 11-May-11
4:53 pm
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Sooliz
Somerset

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I (as a until-very-recently non-veggie eater) simply adore roast veggies.  I often do a tray of sliced peppers, courgettes, mushrooms and red onions, with the addition of thickly sliced new potatoes parboiled first.  And halved tomatoes.....isn't it funny, I (still) don't like raw toms (unless they're heavily disguised in a doorstep cheese & pickle sarnie wink), nor fried or grilled ones, but roasting them seems to give them a wonderful flavour.  I drizzle everything with olive oil and a splosh or three of balsamic vinegar (Aspalls do a lovely apple balsamic one - are they near you, Danny? I believe they're from Suffolk, aren't they?), with plenty of rock salt and fresh ground black pepper.  Yum chefi_am_hungry

And chunks of chorizo added to the tray give it an extra delicious smokey paprika flavour...even yummier.

learning to love veg…..except celery :-O

Wed 11-May-11
5:19 pm
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danast
Argyll, Scotland

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wave  I adore roasted veggies and will try out your method Danny if I can find arome saveur.

Sue, I do all that you do, but I also add sweet potato.  I always think it roasts really well with great flavour.   I don't add chorizo  so may try that sometime when I am not trying to lose weight.  big_laugh

 

My mouth is watering now!!!!!  wink

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Wed 11-May-11
5:38 pm
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Sooliz
Somerset

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I'm not really keen on sweet potato, Danuta, it's one of those veggies I can't really make my mind up about.  I feel as though I should like it, as it's sort of potato-like (and I do love potato in any way, shape or form) and it's healthier as it has less starch.  Each time I try it though, I think "hmmm, don't really like this, it's too.....erm, sweet!" roll_eyesconfused

learning to love veg…..except celery :-O

Wed 11-May-11
6:45 pm
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Toffeeapple
North Bucks

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Mmmm, yes yummy roasted vegetables, get me every time with the exception of courgettes and sweet potato.  Danuta, the Arome is simply Maggie Liquid Seasoning usually available in Supermarkets.

I'll try that again!

Wed 11-May-11
9:16 pm
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paperman
Saxmundham, Suffolk

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 Sue I am with you, I add chorizo to all sorts of stuff. Including the odd casserole or two. I have even added it to the common tin of baked beans !!! But have never added it to roasted veggies but will do so next time, thanks...

I have reached an age where my train of thought often leaves the station without me...

Wed 11-May-11
9:26 pm
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Terrier
York

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I love roasted veggies, often do them in winter for a change as a roast dinner with yorkshires and meat. At that time of year I use all the root veg, carrots, swede, butternut, sweet potatoes, parsnips (of course) and onions, similar process but just need to cook them for longer.

Wed 11-May-11
10:41 pm
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mike.
Coventry

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When we do roast veg, we use pepper, onion, garlic, sometimes sweet potato, celeriac, courgette or squash depending on what veg we have in the house. The garlic usually only gets added halfway through.

The main flavour we add is jerk seasoning which adds a mixture of sweet and spicy to the veg.

Visit my blog for food, drink, photography and hamsters.

Wed 11-May-11
10:47 pm
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danast
Argyll, Scotland

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wave  That sounds good.  chef    May try that too.  I am such a fan of roast veg, it is good to get some variations. 

Old teachers never die, they just lose their class

Wed 11-May-11
11:01 pm
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Danny
Scarborough, England
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What fantastic ideas - like adding chorizo - I would never have considered that but we love it added to various casseroles. Thanks, Sue - and yes, Aspinalls is in our area, probably closer to Chris than us but we know their produce very well.

I, too, detest the sweet potato.

Yorkie - the winter variations are a totally different dish IMO. No problem mentioning them but I was concentrating on the summer stuff. I adore roasted parsnips but why do carrots not work so well?

Never knowingly underfed

Thu 12-May-11
6:46 am
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Sooliz
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You're welcome Danny and Chris.  Ooh Chris, I like the idea of chorizo with baked beans!

learning to love veg…..except celery :-O

Thu 12-May-11
12:05 pm
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Toffeeapple
North Bucks

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I like roasted carrots.  Only if done whole, though and sprinkled with thyme before cooking.

I'll try that again!

Thu 12-May-11
1:00 pm
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Danny
Scarborough, England
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Thanks for that carrot tip, TA. I think I tried carrots only twice and gave up on them because they were uncooked when everything else was done.

I will try carrot and thyme next time and maybe give them a bit longer.

Never knowingly underfed

Thu 12-May-11
1:18 pm
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Toffeeapple
North Bucks

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You could boil them for a while first, like with tatties...

I'll try that again!

Thu 12-May-11
8:03 pm
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JoannaS
Latvia

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or cut them into sticks rather than chunks cheers

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