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Forum -> Recipe Collection -> Kugels and Side Dishes
Roasted Veges - a hit every time!
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Ima'la




 
 
    
 

Post Wed, Nov 21 2007, 3:32 pm
Slice lots of veges (make lots b/c it gets smaller as it roasts and people gobble it up!):

red pepper
yellow pepper
zucchini
eggplant
sweet potato
potatoes
carrots
onion
garlic

Drizzle with olive oil, sprinkle lots of kosher salt and some black pepper if you like.

Roast at 450F, uncovered. Potatoes & carrots need more time - I put them in about 1/2 hr. before the rest. The rest are ready when they're soft & slightly charred. (About 30-45 min.)

After the first time I made it, I could not believe how good these were! EVERYONE not only loves them, but raves about them and asks if it is really hard to make. Everyone includes DH, my parents, my ILs, seminary girls...and even YESHIVA BOCHURIM (the ultimate vege test!)!!!!!

Enjoy!
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anuta




 
 
    
 

Post Wed, Nov 21 2007, 4:50 pm
I do something very similar, and vary veggies depending on what I have.. I roast them on a big cookie sheet.

One of my favorite ingredients is cauliflower; cauliflower florets turn out amazing. I also like to slice mushrooms in half (or quarters, depending on the size) and add to the veggies. It really is special.
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Ima'la




 
 
    
 

Post Wed, Nov 21 2007, 11:55 pm
Cauliflower does sound really nice and mushrooms too!

I don't really use all the veges I mentioned - I find eggplant too sharp, so I leave that out and I don't particularly care for carrots in it. Sweet potatoes I only use sometimes.
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cookielady




 
 
    
 

Post Wed, Nov 21 2007, 11:58 pm
I have been using white skinned eggplant, it's a much milder taste, more sweetness to it.
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Mimisinger




 
 
    
 

Post Thu, Nov 22 2007, 12:07 am
I do the same but only a little salt and I add lots of garlic powder and onion powder.
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greenfire




 
 
    
 

Post Thu, Nov 22 2007, 2:11 am
sounds yum - try adding fresh garlic cloves ...
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ShirleyTemple




 
 
    
 

Post Wed, Apr 29 2009, 3:50 pm
Ima'la... are you still here?

I found this post yesterday, and gave it a try.

'Twas delicious & healthy all at once.

Thanks.
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DefyGravity




 
 
    
 

Post Wed, Apr 29 2009, 3:53 pm
I've been making this a lot lately! It's a much healthier and easier alternative to kugel. I also make it a couple times during the week.
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Barbara




 
 
    
 

Post Wed, Apr 29 2009, 4:00 pm
Turnips and beets work well, as do Brussels sprouts.
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DefyGravity




 
 
    
 

Post Wed, Apr 29 2009, 4:09 pm
I usually roast cauliflower, sweet potato, zucchini, eggplant, or butternut squash. I like using sea salt for spice.
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ShirleyTemple




 
 
    
 

Post Wed, Apr 29 2009, 4:12 pm
The sweet potatoes weren't ready after about 50-60 minutes. The rest was great!!
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DefyGravity




 
 
    
 

Post Wed, Apr 29 2009, 4:15 pm
I usually roast zucchini and eggplant together, and butternut squash and sweet potato together.
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chocolate moose




 
 
    
 

Post Wed, Apr 29 2009, 4:19 pm
I hve a good recipe posted here but I thinki of it more as a winter item
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abismommy




 
 
    
 

Post Wed, Apr 29 2009, 4:34 pm
I do:
1 container fresh mushrooms
1 eggplant
1 onion
3 cloves garlic, crushed
1 red pepper
1 orange pepper
1 yellow pepper
kosher salt
a few turns of a peppermill
olive oil

roast on a cookie sheet at 450 for a while - mix every little while to make sure it doesn't burn - yum!
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ABC




 
 
    
 

Post Thu, Apr 30 2009, 5:09 am
how do you spread the olive oil well over everything without drowning it in too much oil?
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pinktichel




 
 
    
 

Post Thu, Apr 30 2009, 5:43 am
ABC wrote:
how do you spread the olive oil well over everything without drowning it in too much oil?


I use cooking spray.

Try sprinkling Italian seasoning over the vegies... everyone here love it!
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Aidelmom




 
 
    
 

Post Thu, Apr 30 2009, 5:49 am
ABC wrote:
how do you spread the olive oil well over everything without drowning it in too much oil?


I mix it with my hands. I don't use garlic or onion and I sprinkle salt pepper rosemary onion powder galic powder. sometimes paprika.
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ValleyMom




 
 
    
 

Post Thu, Apr 30 2009, 9:30 am
sounds yummy... thanks for making it sound so easy!!
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Fabulous




 
 
    
 

Post Thu, Apr 30 2009, 9:59 am
Is it really better to use Kosher salt? Because I don't have any. Is regular salt fine or does the kosher one add a lot of flavor?
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DefyGravity




 
 
    
 

Post Thu, Apr 30 2009, 10:11 am
Regular salt will work fine. People prefer using Kosher salt mainly because it's easier to keep from oversalting or undersalting when you use it.

I prefer course sea salt, it has great flavor and contains less sodium than regular salt. I believe Kosher salt also has less sodium, but check that out to be sure.
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