How to make roasted vegetables?

MaBelleVie

Wed, Sep 30 2009, 10:43 pm

This probably sounds dumb embarrassed

. . . but how do I make roasted vegetables? I'm guessing chop veggies, toss with oil and spices , and bake. . .

Just wondering: what vegetables work well? Any good suggestions for a spice blend- I'm thinking an herb-type mixture? And what temp/ approx how long do I bake?

Thanks!

bubby

Wed, Sep 30 2009, 11:31 pm

I use diff colored peppers cut into large pieces, green squash, eggplant rounds (quite thick or they burn), sweet potatoes & carrots. I spray liberally everything with PAM or brush with olive oil & sprinkle everything except the peppers with Italian herbs. I like the pepper plain. Just bake (not broil) 350 until soft; spray more PAM if necessary. Grease the baking trays before you put on the veggies. Turn half way through. They take at least an hour. You may want to par-boil the carrots first.

bnm

Wed, Sep 30 2009, 11:37 pm

fresh mushrooms are also delicious.

bnm

Wed, Sep 30 2009, 11:38 pm

mishpacha had a recipe, they did rounds of eggplant, tomato, yellow and green squash. they then stacked it in order of width for the photo. it looked very pretty

ra_mom

Wed, Sep 30 2009, 11:40 pm

Yummy. If you want to make a recipe of roasted garlic veggies under chicken, let me know and I'll post a recipe.

Lady Godiva

Wed, Sep 30 2009, 11:42 pm

Eggplant, yellow squash, zucchini, portabella mushrooms, red, orange and yellow peppers, grape tomatoes...
Make sure to flavor them with lots of fresh garlic.

bnm

Wed, Sep 30 2009, 11:43 pm

I want the recipe for after yomtov please

BeershevaBubby

Thu, Oct 01 2009, 12:40 am

I try to make sure to use all veggies that can be eaten raw so if they're a bit al dente, I don't have to cook some veggies into mushiness in order to eat all of them.

Fresh cauliflower, mushrooms, carrots, zucchini, onions and garlic cloves. I'll then season it with either black pepper, salt, garlic powder, paprika and a little oil, or soy sauce, little oil, black pepper and garlic powder. Then toss, cover completely with aluminum foil and bake for 1 hour.

ra_mom

Thu, Oct 01 2009, 8:59 am

bnm wrote:

I want the recipe for after yomtov please

Roasted Garlic Chicken and Vegetables

4 chicken bottoms cut into 8 pieces or 1 chicken cut into 8ths
20 small fingerling potatoes or 10 large fingerling potatoes halved
10 baby carrots
10 baby zucchini
10 baby red bell peppers
3/4 cup oliv oil
10-12 cloves crushed garlic or 2 Tbsp prepared crushed garlic
1 Tbsp paprika
1 Tbsp garlic powder
1/2 tsp Kosher salt

Preheat oven to 377.
Rinse chicken and pat dry. Arrange in a roasting pan (bigger than standard 9x13.)
Rinse potatoes, carrots, zucchini and pepper and place in a medium bowl. Add oil, garlic, paprika, garlic powder and salt. Stir to mix.
Spoon vegetable mixture into the roasting pan, arranging the vegetables under and around chicken. Make sure chicken skin is coated with oil mixture. Pour any extra from the from the bowl to cover the skin.
Bake uncovered for 1 hour and 25 minutes until skin is slightly browned and crispy. Serve immediately.
-----
You do not need to use baby vegetables. Just make sure that the potatoes and carrots are cut small enough that they get cooked and roasted through. I only used tiny baby red potatoes and baby carrots, and sliced the rest. Delicious. I also used more salt.
Next time I will use 2 Tbsp of oil while mixing the veggies with half the seasonings (6 cloves crushed garlic, 1-1/2 tsp garlic powder, 1-1/2 tsp paprika and salt), place the veggies in the roasting pan, then mix the chicken with 1 Tbsp of oil and the other half the seasonings (6 cloves garlic, 1-1/2 tsp garlic powder, 1-1/2 tsp paprika and salt), then place the chicken on top of the veggies.
IMO, 3/4 cup olive oil is unnecessary. This recipe is delicious!

Mrs Bissli

Thu, Oct 01 2009, 9:47 am

I adore roasted parsnips. Really sweet and creamy, goes nicely with roasted chicken. I just peel and trim, cut lengthwise in quarter if thick, then into chunks. No need to parboil, coat with oil sprinkle generously with salt and ground pepper. You can roast carrots the same way.

MaBelleVie

Thu, Oct 01 2009, 11:52 am

thanks everyone! I hate trying something out without knowing exactly what I'm doing, when it's for a crowd. Hopefully I'll combine all your tips into one yummy dish for the chag Very Happy

DefyGravity

Thu, Oct 01 2009, 11:57 am

I put the veggies into a bag, then pour the oil into that so that the oil fully coats the vegetables.

I usually just season with sea salt and pepper.

OOTBubby

Thu, Oct 01 2009, 12:10 pm

This makes a huge quantity -- 60 servings, but can easily be halved or quartered. It is based on a recipe in the Haimishe Simcha Cookbook

6 large zucchini, unpeeled, cut in round ripples
6 large yellow squash, unpeeled, cut in round ripples
4 lg. red onions, cut in chunks
4 Spanish onions, cut in chunks
5 red peppers, cut in chunks
4 yellow peppers, cut in chunks
4 orange or green peppers, cut in chunks
4 tablespoon salt (I use less)
2 tablespoon black pepper (I use less)
4 tablespoon basil (I use less)
1 cup oil (may omit and spray heavily with cooking spray)
Optional: small whole mushrooms (if large, cut in half or quarter), sliced portabello mushrooms, baby carrots blanched, or whole carrots sliced thinly

Combine vegetables with salt and pepper and sprinkle with basil. Mix with oil or spray heavily with cooking spray, stirring and spraying several times. Put into single layers in several large roasting pans sprayed with cooking spray and bake at 450 for 45 minutes, stirring occasionally.

When I made it for a sheva brachos I added sliced portabello mushrooms and it was a big hit.

ra_mom

Thu, Oct 01 2009, 9:43 pm

Well this thread inspired me, and I made some yummy roasted veggies for YT.
I used lots of pearl red onions (my favorite roasted vegetable), some baby carrots, halved mushrooms, cubed green zucchini, cubed yellow squash, and grape tomatoes.
I used a generous amount of oil, lots of crushed garlic, and coarse Kosher salt.
It came out delish, and the colors look so pretty. Had to put it in the fridge, or else there would be nothing left for Succos!