Thanks April for Making Me Hungry- How Do I Roast Veggies?

Whenever I roast bell peppers (like for lasagna), I put them in the oven on broil until the skin is mostly black and wrinkled. Then I take them out, let them cool, and peel the skin off =)

Edit- I cut cherry tomatoes in half and sprinkle them with salt and pepper and do them the same way, but a little less time and leave the skin on. I feel like cutting them in half gets the insides all cooked as well.

Put whatever vegetables you want, in a Ziplock bag. Of course, chop up the veggies, it can be in big chunks. Bite sized. Not minced.
Then once in the Ziplock, just put in some extra virgin olive oil. Toss the bag up to coat it all.
Put it all on a foil lined pan.
Sprinkle with sea salt. And sprinkle herbs on it too, as you want.

Put the oven on at 400 degrees. Watch it. When it is browned (I like it that way), then it is done.

You can use any veggie to roast:
Potatoes
sweet potatoes
bell peppers
onions
mushrooms
asparagus
cherry tomatoes (leave these whole. Don't cut up)
zucchini
pineapple
carrots
eggplant
Broccoli
a Garlic Bulb (don't chop this up, leave it whole)

Its good.
Even my kids eat it.

good luck,
Susan

I was thinking the SAME thing about being hungry. Steak sounds so good.

Hmmm. Well, I do potatoes and peppers and roast them at about 400 for 20 minutes, turn them a lot, season with olive oil and seasoning prior to insertion, and then turn the broiler on last minute for about 2 minutes to brown them. It usually works well.

I am a fan of pan cooking my veggies!

I get a whole heap of veggies like bell peppers, zucchini, whole peeled garlic cloves, mushrooms (not technically veggies I know) etc and stick them all in a big roasting pan, then drizzle with olive oil and spread torn up fresh basil leaves over it. I then roast for about 45 minutes in a hot oven and serve with toasted Turkish bread. I love this meal! The basil makes it.

drizzle with olive oil, sprinkle with sea salt, cracked pepper, and garlic powder. If doing potatoes, add chopt fresh rosemary and thyme. For zuchinni, I like to do thyme, and basil. Any of the chopt fresh herbs will be wonderful and a squeeze of lemon juice to brighten it all up. Even brocoli and asparagus are great this way. If you do low heat, you sweat them and end up with a pan full of water and mushy veg, so, do a higher heat, but pull them out sooner than you would think. Pull them when they start to soften a bit and you can smell them. Otherwise you end up with a roasted vegetable that is only suitable for sauces. You need it to retain it color and shape.

Here's a quick way to roast peppers... we've done it several times and it works quickly! I let hubby handle the MAPP torch, though.. I haven't tried it myself.

However, you need a propane or MAPP torch to do it.

Hold the pepper with tongs by the stem, if possible, or place it on a fireproof surface (bbq grill, maybe?). Run the torch over the surface of the pepper until the skin is blackened, rotating the pepper as needed.

Once the skin is blackened, put the pepper in a ziplock bag, seal it, and let it sit until cool enough to handle.. rinse under cold water, peeling off the blackened skin.

At that point, I sliced/chunked them, and sauteed them a bit in a skillet with olive oil and some onion.... so yummy!

When we buy Hatch green chiles in the fall, the grocery store has a big roasting barrel they keep turning, and that roasts them over a fire.. so yummy then!

Roasted broccoli is fantastic. Put bite-size pieces on a cookie sheet. Drizzle with olive oil and s&p. Roast at 400 degrees for about 13-15 minutes. When done, drizzle with lemon juice. YUM!

I like them less-done, but my hubby likes them more done where they start to brown a little and turn crunchy.

I've been roasting veggies on the grill a couple times a week for the past month. I love them. I bought a grill basket from pampered chef. LOVE IT!!!! if you know a pampered chef dealer order one if you don't have it yet. I am not a dealer lol. I bought the big grill basket its about 20 inches long and about 15ish wide (those are apox size I don't have it in front of me). I spray it really good with pam cooking spray and set aside

in a big bowl I cut the following into large pieces. bell peppers both red, green and yellow. a big onion, zucchini, tomatoes and whatever other veggies i have sometimes its cauliflower and broccoli sometimes asparagus. I take about a 1/4 cup of olive oil and dump in the bowl and then sprinkle in garlic powder, onion powder and seasoned salt and pepper. mix it good and dump into a layer on the grill basket. put on the grill and stir / mix while it cooks. takes about 10 to 12 minutes and the veggies are done and boy are they yummy

I've not had much luck roasting peppers either :(
We have decided the best veggie roasting combo is cauliflower, broccoli and carrots. They are tough and hardy and can handle high temps without breaking down.
Preheat the oven to 425, cut veggies into large but still bite-size amounts, toss in a ziploc bag with salt, pepper, fresh chopped garlic and olive oil then dump into a pan and roast until a fork pierces them easily but they are still still firm.
I don't think zucchini, mushrooms,etc. hold up well to roasting, they are better off steamed :)

you can also broil zuchinni for a few minutes. Very tricky to get them out before they turn to mush. I love zuchinni sliced lengthwise and grilled. I also saute the zuchinni in large chunks with olive oil - again don't cook too long.

Red peppers - large slices (i like to do onions too) - toss with olive oil, put in glass casserole dish - roast at 425 for 10 minutes or until they are how you like them. I also cut tomatoes in half and cook them in there too - also good is a can of drained black beans with it all mixed with the olive oil.

WE cut up a few zucchini, a red onion, a couple of peppers (you choose the color - red? green? yellow?), a few carrots cut length-wise, some mushrooms (quartered), a couple of yellow squash. In a roasting pan, add the carrots and at least half a bottle of light Italian dressing (we really like Newman's Light Italian), and add some minced garlic and extra pepper if you like. Start roasting the carrots first at 400, and after 15 minutes, add the rest of the veggies and cook for another 30 minutes or so until they can be pierced with a fork. Stir around a couple of times while cooking. The yellow squash seem to cook the fastest, so either cut them larger than the zucchini pieces or add them later in the roasting process.

Note: this dish is fantastic hot, and even better a day later straight out of the fridge!!

I love asparagus on the grill. It usually works best if the hard parts of the spears are broken off and then marinate the soft parts in olive oil and an herb mixture. I used a gallon size ziploc and pour a little olive oil inside with herbs. Shake it and soak for a few minutes. I put them straight on the grill or fold up about five in a tin foil wrap and set that on the grill.

For the bells I just put them right on the grill without cutting them and turn them periodically so you roast all sides. I usually do it for about 15-20 min and they're good with fajitas that way so if you want them crunchier just put them on for less time. For the zukes, I cut them into spears, toss them in some seasoned oil, and put them on the grill for the same amount of time (turning them to roast all sides). I LOVE eating my zukes this way and they're not mushy.