On 5/26/2010 1:40 AM, Jeßus wrote:
> I've tried a lot of different ideas when roasting poultry and red
> meat, in a bid to come up with my idea of the 'ultimate' roast. I'm
> pretty much happy with the method I've developed, although there are
> still a few ideas I'd like to try.
>
> OTOH, I haven't done the same with roast veggies, basically all I do
> currently is use either butter and/or duck fat, fresh herbs and
> spices, and sometimes adding some stock at a late stage. That's when
> theyre in their own tray and not in the same tray as the meat, at
> least.
>
> One thing I plan to try is using balsamic vinegar - aside from that -
> I have no other ideas as yet.
>
> Just thought some of you might have roasting veggies down to a fine
> art - I'd like to hear about *your* favourite way to roast veggies...
> if you have one, that is


Just about any vegetable combination generally works for me from just
wedged potatoes, to peppers, muchrooms, and some of green vegetables
and zucchini sliced or chunked. I typically chop, slice, wedge, or chuck
all together in a large bowl, drizzle olive oil on them, toss to coat
then season them. Any seasoning or marinade I would use for roasting
poultry, I will use for vegetables. lemon juice, rice/white/red wine
vinegars, most any herbs you would use with poultry. A couple Tbs of soy
lite, sea salt, and pepper. Toss again to coat.

Typically I do this at the same time I take the meats out to warm
towards room temperature so the vegetables will marinate for a while
also hopefully soaking in some of the flavors.

Roast on a sheet pan at 425F for 20 Minutes in a single layer, turn the
veggies so others sides roast and to help prevent sticking. I also have
a large perforated non-stick pan that looks like a pizza pan that I use
to grill even small vegetables on when grilling outside.

Bob