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Bonnie Aeschliman
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
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
 
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