In hopes of maintaining a particular diet, and to cook healthy meals for yourself and the family, many of us are opting to add more and more veggies in our daily cooking. When you incorporate grilled or oven-roasted vegetables to your food, you increase the amount of nutrients in it. Pick any vegetable, and you can easily roast it in minutes.
Roasting Vegetables ...
in the Oven
Now before we begin with the instructions, I guess you must be wondering as to which vegetables can be roasted inside the oven. To eliminate this dilemma, let us make it clear for you. You can roast zucchini, mushrooms, bell peppers, asparagus, eggplant, potatoes (all kinds), onion, Butternut squash, carrots, turnips, etc. You can either roast them on their own with drizzled olive oil and herbs or with other vegetables like them. The key to remember here is that when you are roasting tougher vegetables, make sure you don't pair them with softer vegetables. Their cooking times will be different and you don't want to burn anything.
- First of all, preheat the oven at 475ºF.
- Gather the vegetables you want to roast―bell peppers, onion, squash, mushrooms, sweet potatoes, etc., and place them in a bowl.
- Peel the vegetables and cut them into pieces. The size depends on the recipe you are preparing.
- Now we will use some herbs to season them. Take another bowl to mix thyme and rosemary leaves together.
- Take some olive oil and pour it on the herbs; mix everything with a spoon.
- Sprinkle salt and black pepper (exact quantity will depend on your taste, along with the quantity of the vegetables).
- Pour the liquid in with the vegetables, and toss thoroughly. Make sure the vegetables are coated properly.
- Transfer the vegetables into a pan that is big enough to make a single layer of the vegetables.
- Place the pan inside the oven, and let it bake for about 30 to 40 minutes.
- Once the vegetables become tender and are slightly brown, remove the pan from the oven.
- Serve the vegetables as a side dish, or include them in any recipe you have made.
on the Grill
The taste of fire roasted or grilled vegetables is simply amazing. If you've ever seen someone roasting the vegetables on an open fire and tasted them as soon as they are ready, you'll know what I'm talking about.
- Since the grilled or roasted skin on vegetables is the best part, we won't remove the skin from the vegetables before roasting them.
- Gather the vegetables that you wish to roast on the grill. One way is to place on the grill as it is.
- The other way is to wrap them in aluminum foil and then place on the grill.
- For the second method, the vegetables won't have that crispy skin and flavor.
- Choose whichever method you want and roast the vegetables on the grill.
- All you have to do is turn the grill on, place the vegetables on skewer or directly on the grill, and let them cook properly.