JBlog News

▼

My Pages

▼

Thursday, April 27, 2006

other ways of cooking vegetables

I'm on a food list, and one of the members asked for "other ways of cooking vegetables," so here's a simple and popular one:

Baking or Roasting Vegetables

A great advantage for entertaining or "festive meals," is that it can be done in a nice serving dish, either "Pyrex," ceramics, or any other impressive, not always expensive, baking/serving dish.

Take any amount or variety of squash, sweet potato, regular potato, carrot, onion, red, green, yellow peppers, garlic, etc. Cut in thick strips or large bite-size pieces, place in pan, or on "baking paper," then dribble some oil and any or no spices, and bake, medium-high, until soft. Just cut the quick-cooking larger than the slow cooking, so they'll be finished at the same time.

Serve either warm or cold. You can use just one type of vegetable or a great variety.
at

6 comments:

  1. Yaakov Kirschen27/4/06 09:45

    excuse me for being a dumb male, but my wife often cooks up a tray of veggies the way you describe.
    yummy.
    but like i say, i'm only a consumer.
    Dry Bones
    Israel's Political Comic Strip Since 1973

    ReplyDelete
  2. Batya27/4/06 11:05

    Not everyone has a wife as smart as yours. The person on the foodlist complained that all veggies end up kugeled, so I just wanted to show a simple alternative.
    Did you see your chrain mentioned on KCC #5?

    ReplyDelete
  3. Sarah Likes Green28/4/06 06:40

    yum :)

    i make baked veggies often (and was great for pesach). bite sized pieces of whatever vegetables are around seasoned with rosemary & and bit of thyme (fresh is best but dried is also fine), sea salt, ground pepper and lots of fresh garlic! mix it all up together with a drizzle of olive oil.

    (i also cook the slower cooking veggies like potato first, just in the microwave for a few mins to soften.)

    ReplyDelete
  4. Batya28/4/06 07:06

    Sounds great. I'm not a microwave person, though we do have one. I adjust cooking time by cutting the veggies different sizes. When sauteing and for soup, I'm careful to put in the long-time needed ones first.

    ReplyDelete
  5. Anonymous28/4/06 22:40

    great baked veggie dish...green beans, squash, eggplant, onion, garlic, cauliflower, broccoli...give or take a veggie or two...toss with croutons, lots of dry type cheese and marinara sauce...mix up toss in pyrex bowl. Melt more cheese on top right before veggies are done.

    Great dish all by itself ...

    ReplyDelete
  6. Batya29/4/06 22:07

    sounds great
    how about posting for KCC?

    ReplyDelete

Thanks for sharing your thoughts. Please visit again.