Tag Archives: roasted garlic

Recipe Idea: Prepping Roasted Veggies for Later

roasted veggies yum

Great way to spread out the goodness of great tasting veggies.

I know it’s July, but here in Los Angeles we have finally gotten what we lovingly call ‘June Gloom’.  It stays overcast all day and isn’t quite as hot as it’s going to get for summer.  That’s not to say it’s actually cool out but, because it’s ‘gloomy’ outside you sort of think that it is.  It was the perfect time to hit the market and prep some roasted vegetables for the week.

When you slowly roast fresh veggies (any combination that you love) with some aromatics you have the basis for any meal of the day.   I always make enough for a couple of days – that way I can use them for breakfast with my eggs, lunch over some baby spinach or as the perfect side for my favorite crispy skin salmon.  I have a few rules that hold true no matter which vegetables you choose.

Always buy organic when possible. But not everything ‘has’ to be organic so check the ever-changing list of the Dirty Dozen to see which ones must be organic and the Clean 15 to see which contain the least amount of pesticides.  You can always depend that a thick-skinned vegetable, like butternut squash, is fine if it’s not organic.

Start roasting with the vegetables that will take the longest to cook.  That way as you’re adding more vegetables to your roasting pan everything will end up cooked the right amount of time.  For this group of vegetables- baby potatoes, summer squash, zucchini, onions, garlic, asparagus, mushrooms- the potatoes will need to cook the longest.  Cut the vegetables so that they are basically the same size.

I’m a sucker for potatoes (in any form) so if you’re like me you will want some roasted potatoes in the mix.  I used the baby multi-colored (just because they look good) ones.  Whatever potato you decide to use- boil them in fairly salty water till just barely fork tender, drain and let cool slightly.  Smash them which will allow for more crispy edges and place on a sheet tray.  Drizzle with good extra virgin Olive Oil, sprinkle with kosher salt, some fresh ground pepper and any herbs you want to start with (I used some Italian Rosemary that I brought home from Sicily on my last trip).  Toss them so all sides of the potatoes are coated and start roasting at 450°.  Check the potatoes after about 15 minutes for crispiness.

In this group the onions and fresh garlic (smashed as well) went into the pan next. Add a drizzle of EVOO (extra virgin olive oil) and more kosher salt and pepper with each new add of vegetables.  I know it sounds like a lot of salt but you will need it for flavor.  Remember to use only kosher salt as regular salt is way too salty.

Toss the mixture together every time you add new vegetables and then spread evenly across the sheet pan to evenly roast.  Next, I added the asparagus (you can see I peeled the stems – check out my blog on asparagus for tips on the prep).

The zucchini and summer squash next and then finally the mushrooms.  Check every 7-8 minutes after you add a new group of vegetable to make sure you don’t overcook.

Be sure to taste with each new addition so you can adjust seasoning.  If you think you have enough oil in the mix – stop adding it.

Let the mixture cool and place in a sealed container in your refrigerator.  It will last 2-3 days unless you eat it all sooner!  I’m going to take some of these roasted vegetables tomorrow morning, reheat them in a skillet, add some chopped tomato, crack an egg in the middle and cover to cook the egg.

Breakfast!!!  I can’t wait.

How to Roast a Head of Garlic

home roasted garlic

A fabulous “quick” preparation for a favorite… wait a minute… what IS garlic anyhow?

Here’s a fun fact about garlic. While it’s probably easy to call it a vegetable it’s actually an allium like onions, shallots and leeks and is rarely, if ever, eaten on its own LIKE a vegetable. But, as a friend of mine likes to say, the discussion is merely academic.

Botanically speaking, garlic is actually part of the lily family and has been spicing up human food for thousands of years. Archeologists have found garlic among a list of favorite food flavorings and traditional medicine for Egyptians, Mesopotamians, Babylonians, and Greeks. These days, 80% of the world supply of garlic comes from China. I buy mine at my local Farmer’s Market.  It can grow almost anywhere it is dry and warm.

There used to be a little restaurant – I forget the name – on the corner of Hollywood Boulevard and Vine Street, right across the street from the famous “Hollyvine” office building where John Wayne once had his office. The restaurant served one of the best bowls of creamy roasted garlic soups I’ve ever had. And if that sounds delicious to you, you’ll want to know how to roast a head of garlic.

There’s nothing sweeter than roasted garlic – especially for spreading on crostini or if you’re making garlic bread, or as an ingredient in a creamy soup. You can serve it on your charcuterie board or on a separate board with some tasty sourdough. And the thing is, it’s so simple to do if you follow the recipe I found by TheKitchn.com. To emphasize the point (how easy it is), you can watch me make this on my own video.

  1. The first step, preheat your oven to 400°F and place a rack in the middle of the oven.
  2. Peel off the loose papery layers of the head of garlic. Don’t worry about the skin – keep that part intact so that it holds the “head” together.
  3. Cut straight through, about one-quarter of an inch off from the top of the head – not the root end.
  4. Place the head on a piece of aluminum foil–cut side up. Include the small tops of the heads that you cut off.
  5. Drizzle about 2 tsp of olive oil on the cut ends. Don’t skimp on the olive oil. Flavor is important, see “How to pick olive oil.”
  6. Roll up the foil into a closed packet. Make sure that the foil will hold the oil and not let it drip out. Place the packets directly on the oven rack and roast until soft–about 40 minutes.
  7. If you’re worried about oil dripping in your oven, place a baking sheet UNDER the packets.

Serve warm and savor the taste of this most ancient of delicacies.