I like to use roasted veg quite often in various recipes – enchiladas, fajitas, soft tacos, topping for salads or nachos, pizzas, paninis, etc. But when I was searching to see if I posted anything about the SOP for roasting vegetables, the Primate contained no such post! *Gasp* So here is the Standard Operating Procedure for roasting veg as a base for any recipe you like! Here I show then served on a bed of fresh baby spinach and warm quinoa… Enjoy!
Ingredients:
Red bell pepper
Red onion
Yellow onion
Garlic cloves
Corn kernels
…any other veg you can think of to julienne (summer squash, zucchini, etc)
salt and pepper to taste
1-2 TBSP olive or canola oil (depending on how much veg you use – with 2 Red bells, 1 small yellow onion, 1/2 large red onion, ~5-6 cloves garlic, I used 1 TBSP olive)
Directions:
1. Preheat oven to 400°F.
2. Julienne veg, separate garlic into their individual cloves but leave them in their peel.
3. In a large bowl, sprinkle the veg somewhat generously with salt, and some black pepper. Drizzle with a few tablespoons of olive or canola oil. Toss to distribute evenly.
4. Spread veggies flat on a baking/cookie sheet covered with parchment or Silpat.
5. Roast for about 25-30 minutes. Remove peels from garlic, toss, and serve as you please.
*Use these veggies in just about anything you desire. They will keep in the fridge a few days, so they’d be perfect to roast up on a Sunday to keep for lunches or additions to dinners during the week.
Happy Roasting!
I like to roast veggies in tin foil with olive oil until fragrant – they get perfectly browned.
Oh yeah! I remember growing up mom used to always roast potatoes and carrots in tin foil…nom nom…I’ll have to give that a go one of these days! Takin’ it back to the old school 🙂 Mmm…and throw in a stem of fresh rosemary and other herbs…my mouth is salivating as I type!
I usually roast large chunks of vegetables with grape seed oil, unpeeled garlic cloves and rosemary. Your SOP of cutting the veg into julienne is a good one and makes for a very different looking dish. Thanks for a new idea.
Mmm…grape seed oil – so luxurious! Yeah, you could also dice the veg for easier stirring into things like rice or quinoa, or even inside enchiladas.
I roast veggies all of the time. It’s a simple, no-fuss way to get lots of flavor. I often just roast broccoli or cauliflower for a side dish. We also love roasted carrots, leeks, radishes, squash, parsnips, turnips….I could go on and on.
I never roast veggies! I cut them, steam them, eat them, but no roasting. I need to get with it huh?
At the very least, Brandi…you MUST roast some potato wedges!!!! 🙂
I HAVE done that! Like twice. I just have a mental block when it comes to the oven (unless it is for a baked sweet potato).
Whew….that’s a relief! I can’t imagine a world where a person exists who hasn’t at least roasted potato wedges.. It’s certainly a place I wouldn’t choose to inhabit – being the potato addict I am 🙂
I love a roasted vegetable almost any day of the week–this looks so good–the way you layered it for serving!
Do you have a julienne slicer? I’ve been looking for one that work well.
Thanks
Well Amie, I did these veg by hand…but I do own a mandoline that I love. It’s the MIU Professional…
We love roasted vegetables! I roast carrots, sweet potatoes, butternut squash, sweet peppers, courgettes (zucchini) etc., in a mixture of oil and maple syrup with some rosemary added. Oh my! It’s so good on a bed of cous cous…
We’d been thinking we should add garlic to the mix and now, after reading your post, we’ll do just that!
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