In article
>,
aem > wrote:

> On May 25, 10:40 pm, Jeßus > wrote:
> > .....
> > 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
>
> The first regetable I roasted, and still my favorite, was a big
> onion. Pull off just any loose skin, stand upright on a pan lined
> with foil, bake at 400F until soft all the way through.. Slit the
> top, add a pat of butter or sour cream, scoop the onion out of the
> skin. Couldn't be simpler and complements the widest range of meats.
>
> You can get fancier. Slice big red or yellow onions into at least 1/2-
> inch thick rounds. Separate into rings and toss lightly wih s&p,
> dried sage, olive oil and a little bit of vinegar (red wine or
> inexpensive balsamic). Lightly oil a baking/gratin dish add the
> onion, cover, and bake at 375F for 30 minutes. Uncover, stir, cover
> and bake for another 15 minutes. Uncover, stir, leave uncovered and
> bake for a final 15 minutes. They should be done, with a nicely
> reduced syrupy liquid. Mound in a bowl and garnish with chopped
> parsley. -aem

That sounds marvelous! I'd probably mix it with other veggies as a
serious compliment or dump them on top of some meat. Maybe with sliced
mushrooms.
--
Peace! Om

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