 | Bonnie Aeschliman is a certified culinary professional who owns Cooking at Bonnie’s Place in Wichita. For more information, call 316-425-5224 or visit cookingatbonnies.com. To submit a question to Bonnie, e-mail her at bonnie@cookingatbonnies.com. |
Cooking & Cuisine
2013-03-25 13:43:20
Tasty oven roasted vegetables
Q-At the beginning of the year, I made the resolution to eat better. For me, that means cutting back on processed foods and eating more fruits and vegetables. Fruit is a no-brainer; I like fruit and it is easy to add some berries to my cereal or munch on an apple or other fruit for a snack. But vegetables are another matter. Have you got a good recipe for vegetables that is not loaded down with butter and cream and still tastes good?
A-Congratulations on your healthy-eating goal. One of my favorite ways of serving vegetables is to roast them. I cut them in uniform –sized pieces so they will cook evenly, toss them with a little olive oil, and season them with herbs, salt and pepper.
Then I place them in a single layer on a shallow, rimmed baking sheet. It is important that that you spread them in a single layer so they will actually roast and not steam. Roasting will create some browning and add a rich flavor to the vegetables. Pop them in a hot oven let the magic begin. Roasting creates a slight browning around the edges of the vegetables and adds a rich flavor and is a very easy way to prepare vegetables.
Almost any vegetable can be roasted. Here is a great recipe for roasted mixed vegetables available in your neighborhood market. If you do not like a particular vegetable, simply leave it out. Or, replace it with one you do like. This recipe is very versatile and a great way to add all kinds of vegetables to your diet.
Oven Roasted Vegetables
©Cooking with Bonnie: Farm to France, 2011
1 pound baby carrots
1 large onion, peeled and cut into ten wedges
3 medium green zucchini, sliced 1/3 inch thick on diagonal
2 yellow summer squash, sliced 1/3 inch thick on diagonal
2 red bell peppers, cored and seeded, and cut into strips
2 tablespoons chopped fresh basil (or 1 1/2 teaspoons dried leaf basil)
2 teaspoons minced garlic
3 to 4 tablespoons olive oil
¼ cup grated Parmesan cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1. Preheat oven to 425°F. Place vegetables in a large bowl and toss with herbs, olive oil, Parmesan cheese, 1 teaspoon kosher salt and ½ teaspoon fresh ground black pepper.
2. Spread vegetables in a single layer on a large rimmed baking sheet. Bake until vegetable edges are golden brown, stirring occasionally, about 30 minutes. Taste and add additional salt and pepper if desired. Serve warm.
Makes 8 side-dish servings
