For sheer ease of elegance, you can’t beat roasted veggies. Grilling is another great way to concentrate their flavor, but now that we’re moving into a less-sun-and-more-chill time of year, roasting veggies in the oven (or anything else, for that matter) is more appealing than standing outside in the rain tending to a grill. Unless maybe you have a covered and heated outdoor grilling structure, in which case I am beyond envious. And if you live someplace where it’s warm year-round and grilling is always a pleasure, double that envy! At least, until I have my tiki hut in paradise…[sigh]…one of these days…
For this batch of oven-roasted veggies, I went with a green theme: beans, onions, and tomatoes. Leaving the seeds and skin in the tomatoes means they’ll deepen even more in flavor – that savory gotta-have-it umami flavor is concentrated in the thick juice encasing the seeds – and cutting the tomatoes into thin slices will give them a chance to become deliciously and lightly singed around the edges. Just be sure to use parchment paper to protect your baking sheets from any stubborn tomato seeds or skin that might get baked on and extra clingy.
Roasted Greens: Beans, Onions & Tomatoes
Preheat oven to 375F. While oven is heating, rinse and trim green beans and green onions. Cover three baking sheets with parchment paper and lay the onions on one and the beans on another. Cut green tomatoes (or red or yellow or whatever color you like) into 1/8â€³ thick slices and spread them out on the remaining baking sheet.
Drizzle a little extra-virgin olive oil on your veggies and sprinkle them with sea salt and some freshly ground pepper. Toss each individual sheet of veggies well with your fingertips to combine. It’s better to keep the veggies segregated so that you can pull them out of the oven as each one hits the sweet roasted spot – they’ll need different cooking times.
Put all three sheets in the oven and roast for 25 minutes. At that point, the tomatoes and onions will probably be looking browned and a tad crispy, so pull them out. Keep roasting the beans for another 10 minutes or until they’re also browned and a tad crispy. Note that while a bit of singeing is nice, you do not want outright burnt-and-blackened veggies. If in doubt, taste one and then decide if you want to keep roasting it or not.
Toss all veggies together and serve. The tomatoes will give off plenty of juice and flavor that will act as a dressing for the dish. You could also toss your veggies with whole-grain pasta if you like, or try serving them with free-range chicken, a light wild fish like trout or perch, or U.S.-caught wild shrimp.
Courtesy ofÂ Cultured Cook.
You may also like:
Â© Copyright 2011 Â Allison Stuart Kaplan Â www.Askinyourface.com LLC