Tag Archives: roasted vegetables

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 Slow Roast Any Veggie for the Perfect Side Dish

Delicious ‘basic recipe’ for vegetables that NEEDS to be in your bag of tricks.

Nobody has all the ‘basic recipes’ down. We all have our favorites that we return to again and again but I’ve found that there’s always room for ‘just one more’ to add to my repertoire.  And, when that ‘one more’ can be the basis for any number of variations – it’s a good one to add.

This is the easiest way to put just about any vegetable on the table – and it’s soo delicious. I’ve tried a number of twists on this one for years, but to be honest, the best idea is to keep it very simple.  It’s also such an essential preparation that it can (and is often) adjusted or grouped together with just about any main.

Read: How to pick olive oil. 

This is perfect if you love beautifully caramelized veggies. It brings in the kind of flavor and texture that only comes from tossing your favorite vegetables with a lot of extra-virgin olive oil, kosher salt, herbs and spices, and aromatics like garlic or onions and then slow roasting in your oven. When you leave them in the oven for an hour or so, they will cook down into something wonderfully soft and nicely caramelized with some crispy edges.  Always finish with an acid, like rice wine vinegar, to brighten the dish.  You can adjust this idea for any vegetable – a friend just roasted carrots, broccoli and onions and loved it.  Check out my video where I tossed trimmed scallions, garlic, ginger, and dried chilies together for a perfect side to serve with seasoned skirt steak for dinner.  Here’s how I did it:

  1. Preheat your oven to 350F. This is a long and slow cook, so the low temp will deepen the flavor thorough caramelizing. This is the right temperature for a slow roast for all vegetables.
  2. Place the rack in the middle of the oven for even heating.
  3. In a shallow 2qt baking dish pour in extra-virgin olive oil, add kosher salt, your favorite vegetables, spices and aromatics and combine.
  4. One note about garlic: place the cut side down so that the oils from the garlic infuse into the olive oil for really impactful flavor. Seriously, you’ll love it this way.
  5. Roast for about an hour. Toss them two- or three-times during cooking until they’re evenly golden brown, very tender and crispy around the edges. It’s about an hour, but it could be more depending on your oven.
  6. Remove from the oven, and let cool slightly.
  7. Add rice wine vinegar, toss some more, and serve!

This preparation is perfect for steak dinners, grilled seafood or roast chicken or you may even consider it as an add-in for other dishes like a soup (Asian style) or with beans and rice (Mexican style).

Have fun!