Great Roasted Vegatables...
Great roasted veg is simple. Dont forget, use good fresh
veg and match the veg to the colour of the vinegar. So beets with
balsamic, potatoes and carrots and broccolli with white wine vinegar
etc etc. Your going to need a nice deep roasting tin also, good extra
virgin olive oil and a good oven
Ingredients
- 400g small carrots, trimmed
- 400g parsnips, halved and trimmed
- 650g small floury potatoes, cut into
even-sized pieces
- 2 small red onions, each cut into 8 wedges
- 4 tbsp olive oil
- Splash of white wine vinegar
- Leaves from a few fresh thyme sprigs
- Handful of chopped fresh parsley
Method: How to make one-tray
roasted vegetables
1. To prepare: Preheat the oven to
200°C/fan180°C/gas 6. Put all the vegetables into a large roasting tray.
Drizzle over the oil and vinegar. Sprinkle with the herbs and add plenty of
seasoning. Toss together with your hands. Make a tent of foil over the veg and
seal tightly.
2. To cook: Roast for 30 minutes. Uncover and roast for a further 30 minutes, tossing occasionally.
3. To serve: Tip the vegatables onto a large platter and serve
Or try this alternative
This is one of those recipes that, apart from being damn tasty, is kind of
slapdash but so easy to make and consistently good. You can really get some
mileage out of it. The key things are to get yourself some best-quality plum
tomatoes and buy some cheap balsamic vinegar, as you’ll be using a lot of
it.
Preheat the oven to 170°C/325°F/gas 3.
Score the tops of
the tomatoes with a cross. Take an earthenware dish that the tomatoes will fit
snugly into, and sprinkle the garlic and basil all over the bottom of it. Stand
the tomatoes next to each other in the tray, on top of the garlic and basil,
then push the bay leaves well into the scores in the tomatoes and season well.
Lay the leeks on a board and sprinkle generously with salt and pepper. Using a
rolling pin, press down on top of the leeks to really squeeze the seasoning into
them. This will also loosen their texture. Weave the leeks in and around the
tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake
in the preheated oven for an hour. Before serving, remove the bay
leaves.
Try this: These tomatoes are great served as a vegetable dish, or
as part of a warm salad. Also good as a base for soup, puréed to make a sauce or
served over pasta.
Note: This website is really for me at this stage. Whilst Ill monitor traffic, I have no real concern at the moment on offering any facilities like recipe download or such like. If you like the recipes, use them by all means. If you change something, good for you - I dont need to know about it.