Roasted Vegetables

* Exported from MasterCook Mac *

Roasted Vegetables

Recipe By : Tom Solomon
Serving Size : 1 Preparation Time :0:00
Categories : maincourses

Amount Measure Ingredient -- Preparation Method
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SEE DIRECTIONS:

Roasted Vegetables

Long-Cook Group (35 minutes)
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Potatoes
Onions
Carrots
Beets
Turnips
Sweet Potatoes

Medium-Cook Group (20 minutes)
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Brussels Sprouts
Fennel Bulbs (cut in half or quartered)
Garlic (whole cloves, peeled)
Leeks
Whole Okra
Whole Pearl Onions
Peppers (hot and/or sweet, quartered)
Summer Squash and Zucchini (in sections)

Short-Cook Group (5 minutes)
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Cabbage (cut in wedges)
Mushroom caps

Peel the tough skinned vegetables and cut large ones into about 2 inch
wedges. Select the vegetables you want from each group; have them grouped
and ready by cooking times.

Preheat your oven to 475 degrees. Put about 4 tablespoons of olive oil in a
shallow roasting pan. Add your long cook vegetables, toss to coat with oil,
and sprinkle them with soy sauce, worcestershire sauce, and black pepper.
Roast for 15 minutes, tossing once or twice in order to sear all sides.

Now add your medium cook vegetables, tossing to coat with oil, and sprinkle
them with the same sauces you used before. Continue roasting for another 15
minutes.

Finally, add your short cook vegetables. Sprinkle with one tablespoon of
herbed vinegar, a few dashes of tabasco sauce, and add a few leaves of
thyme if desired (or fresh basil is good, too). Roast all vegetables for
another 5 minutes, remove from oven, and serve.


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