Roasting Veggies

Roasting transforms the flavor of vegetables as the hot, dry heat of the oven coverts the starch into sugar. If someone in your family is not a huge fan of vegetables, give roasting a try. 

Roasting Veggies

Roasted Eggplant Dip

Yields approximately 2 cups
Roasted Eggplant Dip

Ingredients

2 large eggplants (about 2 pounds)
2 tablespoons olive oil
2 tablespoons tahini*
¼ cup lemon juice or juice of 2 lemons
2 tablespoons plain yogurt, optional**
3 cloves garlic, minced or grated
¼ teaspoon ground cumin
Pinch cayenne pepper, optional
½ teaspoon kosher salt, or to taste

 

 

Directions

 

Preheat the oven to 425°F. Use a fork to puncture the skin of the eggplants in several places. Place eggplants on a baking sheet. Bake for 45 minutes, turning them every 15 minutes. When the eggplants are soft all over, remove from the oven and allow to cool. Pull the skin away from the flesh and scrape off any flesh that remains on the skin. Place the eggplant into a sieve over a bowl and use a potato masher to push the liquid out of the eggplant. In a food processor, combine all ingredients besides eggplant; process. Add the drained eggplant and process until almost smooth. Serve with raw veggies or pita bread for dipping. (*Tip: If you can’t find tahini, make your own by placing ½ cup of hulled (white) sesame seeds in a food processor. Process until a meal forms. Add 1 to 2 tablespoons olive oil and process until smooth.) Store in the refrigerator and stir before using. **Note: Yogurt adds a slight tang to the dip; omit if desired.

 




Roasted Cauliflower and Carrots

Serves 6
Roasted Cauliflower and Carrots

Ingredients

1 head cauliflower
1 pound carrots
¼ cup olive oil
½ teaspoon kosher salt
½ teaspoon coarse black pepper

Directions

Preheat the oven to 425°F. Chop the cauliflower into florets and place on a baking sheet. Peel the carrots and cut them in half or thirds, depending on the length. Cut each section into 4 to 6 even slices. Place the carrots onto a separate baking sheet. Drizzle vegetables with olive oil and sprinkle with salt and pepper. Toss the vegetables to coat. Place the baking sheets in the middle/upper part of the oven. Bake for 15 minutes. Stir the vegetables. Continue baking for 10 more minutes, or until the vegetables have browned. Note: For more visual appeal, try using green, purple or orange cauliflower and rainbow carrots in this recipe. They are sometimes available at farmers’ markets and health food stores. 




Hasselback Potatoes

Serves 4
Hasselback Potatoes

Ingredients

4 medium potatoes
2 tablespoons butter, melted
1 tablespoon olive oil
1 small garlic clove, finely minced or grated
1 tablespoon Parmesan cheese
½ teaspoon dry parsley
¼ teaspoon kosher salt
¼ teaspoon coarse black pepper

 

 

Directions

 

Preheat the oven to 425°F. Wash the potatoes and cut out any bad spots. Place the potatoes on a cutting board between two wooden spoons or chopsticks. (These will serve as cutting guides.) Starting at one end of the potato, cut through the potato until the knife reaches the cutting guide. (Don’t cut all the way through.) Continue cutting into the potato to form 1/8- to 1/4-inch thick slices until the whole potato is sliced. (If a piece of potato pops out, stick it back in.) Repeat with remaining potatoes. In a small bowl, combine the butter, oil and garlic. Use a pastry brush to brush the potatoes with 1/2 of the butter mixture. Bake for 30 minutes. The potato slices should have fanned out, leaving spaces between the slices. Brush the potatoes remaining butter and sprinkle with Parmesan cheese, parsley, salt and pepper. Bake until golden, about 30 more minutes.

 




Roasted Tomato and Red Pepper Soup

OKL Bonus Content Bonus Content!

Serves 6
Roasted Tomato and Red Pepper Soup

Ingredients

3 pounds fresh tomatoes, any variety, halved
1 red bell pepper, ribs and seeds removed, quartered
1 small onion, quartered
3 large garlic cloves
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon coarse black pepper
2 cups vegetable broth
1 teaspoon dry dill
1 teaspoon dry basil

Directions

Preheat the oven to 425°F. Place tomatoes, bell pepper, onions and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss the vegetables in the oil to coat well. Arrange tomatoes cut side up. Roast until the vegetables are very soft, 35 to 40 minutes. Transfer the vegetables and the liquid on the baking sheet to a blender. (Remove the center cap from blender lid open to allow the steam to escape; cover the hole with a towel to prevent the tomatoes from splashing.) Process until smooth. Add 2 cups of the vegetable broth and process again. Pour the soup into a large pot. Add the dill and basil and additional salt and pepper to taste. Bring the soup to a boil then turn the heat down and simmer for 15 to 20 minutes. 




Roasted Veggie Bowl

OKL Bonus Content Bonus Content!

Serves 2
Roasted Veggie Bowl

Ingredients

1 small sweet potato, peeled, cut into 1-inch pieces
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon coarse black pepper
¼ teaspoon garlic powder
¼ teaspoon chili powder
Pinch cayenne pepper
½ red bell pepper, cut into 1-inch pieces
3 cups summer squash, cut into 1-inch pieces
½ cup cooked black beans
½ cup cooked brown rice
Fresh lime wedges

Directions

Preheat the oven to 425°F. Place the sweet potato piece on baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ¼ teaspoon each of salt and pepper, and season with garlic powder, chili powder and cayenne. On a separate baking sheet, place the bell pepper and squash. Drizzle with the remaining oil and season with remaining salt and pepper. Bake for 20 to 25 minutes, until tender and brown. Arrange sweet potatoes and vegetables in a serving dish with rice and beans. Serve with limes wedges. Or, wrap veggies in a tortilla and serve with ranch dipping sauce.