Passionate for plants..especially edible ones. Vegetable and herbs of all kinds find there way into my kitchen. The produce section, farmers market, is a world of color, shape, aroma and texture. Explore along with me as I experiment, ponder, taste and savor the foods of a vegetable lifestyle. I love having a herb and vegetable garden... and encourage anyone with a bit of land or a pot to try. Of course, these days you can't think of food or farming without considering being green or eco.

Roasted 15 Vegetables & Apple


The key is to cut into 1 1/2" cubes for harder veggies...thick slices of zucchini
wholes cloves of garlic...corn cut into quarters and left on the cob...
lots of cherry tomatoes...mushrooms sliced thick...
so that everything will cook and be done at the same time...
it's done when the potatoes are tender.

Bake for  45 minutes to an hour at 400 degrees... cover with tin foil or parchment.

I use a lot the roast basting.... after about a half hour...drain off some the liquid...save this it is amazing...use later for soup or gravy base.
Uncover for the last 15 minutes...put under boiler for a few minutes 
to really crisp and brown a bit.

  1. white onion
  2. red onion
  3. potatoes
  4. yams
  5. celery
  6. carrots
  7. cauliflower
  8. garlic
  9. mushrooms
  10. zucchini
  11. asparagus
  12. acorn squash
  13. eggplant
  14. corn
  15. tomatoes
and apple.

roasted in a yummy! mixture of...
olive oil
balsamic vinegar
apple juice
maple syrup
thyme
tarragon
salt








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