Courses: Side Dishes Cuisines: Vegetables / Vegetarian I LOVE roasting vegetables - ALL vegetables! I find that quick roasting them at a high temperature brings out their flavour like no other cooking method. I used to grill my veggies on my barbecue - but no more. My preferred method is to now roast them at 425°-450° Fahrenheit in the oven on parchment-lined professional-quality heavy-duty baking sheets. I brush the parchment paper with good quality extra-virgin olive oil, brush the tops of the veggies with some olive oil, and depending on the vegetable, will vary the seasoning. I always use sea salt and freshly ground black pepper. I LOVE Penzey's spices: They have a fabulous Tuscan Sunset (salt -free) spice that's great on vegetables, chicken, fish. Their Singapore Seasoning (salt-free) is absolutely fabulous on squash and sweet potatoes. I feel like I could be a p.r. rep for Penzey's at times! If you don't have a Penzey's store near you, you can order online. What's lovely about these veggies, is that you can cook them ahead and serve them at room temperature. They are also great cold the next day in a salad. Sometimes, I'm tempted to eat all of the broccoli at one time! If you make parsnips, make LOTS - they shrink down and go QUICKLY! And if you make beets, use rubber gloves, peel them and then cut them.
Courses: Entrees Cuisines: Vegetables / Vegetarian In the middle of a New England snow storm that was threatening to shut down New York, New Jersey, Connecticut and New England for up to three days, I was craving something warm, comforting and sustaining - that wasn't going to take all day to cook. I've been trying to eat healthier as well. So I look for ways to pack those vegetables into my meals: green smoothies loaded with vegetables (and very little fruit so as not to up the glycemic index), turkey meat-loaf "muffins" stuffed with shredded broccoli, carrots and zucchini, "zoodles" - zucchini noodles made with a nifty gadget called a "spiralizer." Anyway, last Monday, I developed this delicious and hearty vegetable stew. Caramelizing the onions and roasting the grape tomatoes is key to adding lots of full-bodied, rich flavour to the stew. It's well worth the time and effort. The Middle Eastern spices waft through the house as it cooks. And you can make it as "hot and spicy" or mild as you like.