FatFree Home
FatFree Recipe Archive
More general recipes from FatFree

roasted-vegetables-2 recipe

Date: Fri, 29 Aug 1997 08:27:28 -0700
 From: "Ellen M. Sentovich" (ellens@Cadence.COM)
 I was embarrassed to post the recipe because it's not really a recipe.  I'm
 too lazy to cook.  :-)
 Roasted Vegetables
 I wash and cube a couple of eggplants, put them in a casserole dish, cover,
 then put it in the oven at 375-400F.  Wash red peppers, yellow peppers,
 green peppers, and cut them into squares.  Add them to the eggplant after
 about 10 minutes.  Wash some button mushrooms and a couple of zucchini.
 Slice the zucchini and add it about 10 minutes
 later.  Let it cook about another 20 minutes (I'm always imprecise and it is
 always delicious).  Add 1/3 to 1/2 a packet of taco or fajita seasoning
 mix (I don't do this for myself, only for guests -- I find the veggies alone
 are plenty flavorful).  Add the mushrooms.  
 The whole thing (from start to finish) can be cooked anywhere from 45 minutes
 to 1 hours 45 minutes.  Longer cooking means softer veggies, obviously,
 which can be great in a burrito buffet (that's my favorite meal to make
 for my friends).
 So, I serve this as a side dish or as a burrito filler.  I'm always 
 disappointed there isn't more left over.  When I make it only for myself,
 I make as much as possible and save the rest in the fridge.  It seems to
 last a long time.
 The veggies do cook down a lot, so fill the casserole with eggplant/peppers,
 and you'll still have room for zucc&mush at the end.  Cherry tomatoes are
 also good at the end.
 kwvegan vegan