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Re: ?Roasting Vegetables?

If you add the vegetables in stages - starting with the ones that take longer
to cook than others - ie. potatoes, celery, onion. I don't know what to do
about peppers and limp-ness except barely cook them. Also - when using the
veggies for sandwiches, I don't mind them being a little mushy - to me it
makes it more like a sandwich "spread" woth lots of different flavors. I did
this last week - it cooks down quite a bit so go ahead and heap the veggies in
the pan.

2 med onions
2 eggplants
1-2 red peppers
1-2 yellow peppers
1 green pepper
1-2 zucchini or yellow squash
juice of 1 lemon
lemon pepper to taste

Coarsely chop veggies and roast at 375 degrees in a large flat pan for an hour
or more, stirring every 15 minutes until onions are caramelized. I ate some of
this over couscous and spread the rest on toasted ff rosemary bread. I didn't
have any mushrooms - but they would be great with this, too.