It's exactly what you think. We had a bunch of people over for dinner on our back deck; hamburgers, hot dogs, roasted vegetables, brownies, cookies, fruit, chips. In essence, the whole traditional American works. We even grilled portebella mushrooms for our vegetarian guests. Friends also brought real, no-fooling, made-from-scratch margaritas. It was a great evening. Now we need to clean up the kitchen.
Roasted Vegetables
A variety of peppers (use multiple colors)
Asparagus spears
Vidalia onions (white or yellow onions can also be used. I would not recommend using bermuda onions.)
Cauliflower
Button or white mushrooms
Tomatos
Anything else you'd care to add
Peanut or corn oil, olive oil, salt, pepper
The trick to making this easy is to line the baking pan with aluminum foil and lubricating the cooking surface with an oil with a relatively high smoke point. I generally use peanut oil. Olive oil is used to help flavor the vegetables and give them a roasted finish. You can just peel away the aluminum foil and throw it away, making clean up really easy.
Preheat the oven to 400 degrees. Use your oven's convection setting if it is equipped.
- Line a shallow baking pan with aluminum foil
- Lightly lube the aluminum foil-lined pan with peanut oil
- Cut the vegetables into large pieces
- Toss the vegetables in a small amount of olive oil. (The vegetables shouldn't be saturated with oil. A little goes a long way.)
- Liberally season with salt and pepper to according to preference
- Roast until thoroughly heated and some charring appears on the peppers (roughly 20 minutes)
- Can be served hot or cold
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