Guest guest Posted February 13, 2007 Report Share Posted February 13, 2007 Barbara, this isn't going to make you happy, but there is no recipe, lol. This is what I do: cut up a variety of veggies. You can use however much you want. Zucchini, summer squash, onions, carrots, potatoes, asparagus, parsnips, turnips-any combination of veggies you like. Peel a couple of cloves of garlic-in my case, it's a whole head, lol-and throw them in the roasting pan with the veggies. Drizzle some extra virgin olive oil over everything. You want everything lightly coated. Sprinkle on some salt, pepper, and any fresh herbs you like. I like fresh thyme and parsley, or rosemary, parsley and sage. I like to add a drizzle of balsamic vinegar. Just use whatever you like. Mix it all up together and put in the oven at 375 for 35-45 minutes. They should be soft, pierce easily with a fork, and look nice and brown and caramelized. At this point, you can mash up the garlic and mix it into the veggies, or pick them out if you just want the flavor of the garlic in the veggies but don't want to eat the cloves. Or you can take the garlic and rub the cloves on sourdough that you've toasted in the oven. Sauce-I put some mayo in a bowl, and add in some sour cream. I don't measure this, but I use about equal amounts of mayo and sour cream. Thin it out with a little lemon juice or buttermilk. I like it a little tangy. Then I chop up some cucumber, and fresh basil or dill into fine pieces and add it into the sauce. Tastes great with the veggies on a sandwich, or even plain, if you don't want bread. I like it on sourdough. And that's it! :-)Cyndi In a message dated 2/13/2007 3:31:55 P.M. Pacific Standard Time, barbara3 writes: Cyndi this is a great post of yours.. I am so behind in reading and replying to the messages that I will just tell you this and move on. But one of these days you should give us a recipe how exactly are you making those roast veggie sandwiches. Remember, I never cooked in my life so I need the exact instructions... LOL Barbara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2007 Report Share Posted February 14, 2007 The first night we eat them hot, then after that we use them for sandwiches, or I put them in soup, spaghetti sauce, etc. This is also good when you use red onions, they are nice and sweet. I suppose you could use bell peppers too, if you like them, lol. Sometimes I add them in if we have them sitting around, and I just pick them out when I eat them, lol. Yes, I'd definitely throw in sweet potatoes and squash too, I just take whatever is in the fridge and use it all. I like to do this with beets too, but I always leave them whole and roast them separately, since they bleed if cut up, and take longer to roast whole. I also like to add some cheese and make paninis out of them. LOL. Then you just serve the sauce on the side and dip. :-) You can make soup by making a roux out of flour and butter, (a roux is equal parts flour and butter sauteed together) adding in chicken or veg broth and some cream, then add in your left over roasted veggies and simmer for a while. Rich, yes, but yummy. :-) The possibilities are endless, lol. They also make a dandy quiche! Cyndi In a message dated 2/14/2007 4:29:08 A.M. Pacific Standard Time, cbrowne writes: Cyndi! You stole my mother's recipe for roasted veggies, LOL! (Either that or she stole yours!?!?!?) The only difference is that she throws on some Cavender's Seasoning and usually includes sweet potato and/or squash! I can't believe it, heh-heh. When I read your original description, I thought to myself that it sounded amazingly similar...when I read your "recipe," (she doesn't have a recipe either) my jaw hit the desk. My son was the one that started eating it as a sandwich, albiet a little different than yours. Since my mom often makes garlic mashed potatos and gravy with it, he will scoop up a pile of hot veggies, slap it between two pieces of 9 grain bread and pour gravy on top. My dad doesn't like to eat the garlic cloves whole so I get lucky and get to eat his garlic too, LOL! It's a mess but outta this world!Thanks for sharing your version. Is it served cold or hot? I will have to pass on your version for the folks to try.--Celia--RealSimple , cyndikrall wrote:>> > Barbara, this isn't going to make you happy, but there is no recipe, lol.> > This is what I do: cut up a variety of veggies. You can use however much you > want. Zucchini, summer squash, onions, carrots, potatoes, asparagus, > parsnips, turnips-any combination of veggies you like. Peel a couple of cloves of > garlic-in my case, it's a whole head, lol-and throw them in the roasting pan > with the veggies. Drizzle some extra virgin olive oil over everything. You want > everything lightly coated. Sprinkle on some salt, pepper, and any fresh > herbs you like. I like fresh thyme and parsley, or rosemary, parsley and sage. I > like to add a drizzle of balsamic vinegar. Just use whatever you like. > > Mix it all up together and put in the oven at 375 for 35-45 minutes. They > should be soft, pierce easily with a fork, and look nice and brown and > caramelized. At this point, you can mash up the garlic and mix it into the veggies, > or pick them out if you just want the flavor of the garlic in the veggies but > don't want to eat the cloves. Or you can take the garlic and rub the cloves > on sourdough that you've toasted in the oven. > > Sauce-I put some mayo in a bowl, and add in some sour cream. I don't measure > this, but I use about equal amounts of mayo and sour cream. Thin it out with > a little lemon juice or buttermilk. I like it a little tangy. Then I chop up > some cucumber, and fresh basil or dill into fine pieces and add it into the > sauce. Tastes great with the veggies on a sandwich, or even plain, if you > don't want bread. I like it on sourdough. > > And that's it! :-)> Cyndi> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2007 Report Share Posted February 14, 2007 Many people like to know exact measurements, which is hard for me because I never measure anything, except when I'm baking bread. LOL. I hope you like it, let us know your results. :-)Cyndi In a message dated 2/14/2007 5:18:50 A.M. Pacific Standard Time, barbara3 writes: LOL....this IS a recipe, Cyndi Very detailed and easy to follow Thank you I will be making it very soon and will let you know how I like it. BarbaraBarbara, this isn't going to make you happy, but there is no recipe, lol. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2007 Report Share Posted February 14, 2007 Cyndi! You stole my mother's recipe for roasted veggies, LOL! (Either that or she stole yours!?!?!?) The only difference is that she throws on some Cavender's Seasoning and usually includes sweet potato and/or squash! I can't believe it, heh-heh. When I read your original description, I thought to myself that it sounded amazingly similar...when I read your " recipe, " (she doesn't have a recipe either) my jaw hit the desk. My son was the one that started eating it as a sandwich, albiet a little different than yours. Since my mom often makes garlic mashed potatos and gravy with it, he will scoop up a pile of hot veggies, slap it between two pieces of 9 grain bread and pour gravy on top. My dad doesn't like to eat the garlic cloves whole so I get lucky and get to eat his garlic too, LOL! It's a mess but outta this world! Thanks for sharing your version. Is it served cold or hot? I will have to pass on your version for the folks to try. --Celia-- RealSimple , cyndikrall wrote: > > > Barbara, this isn't going to make you happy, but there is no recipe, lol. > > This is what I do: cut up a variety of veggies. You can use however much you > want. Zucchini, summer squash, onions, carrots, potatoes, asparagus, > parsnips, turnips-any combination of veggies you like. Peel a couple of cloves of > garlic-in my case, it's a whole head, lol-and throw them in the roasting pan > with the veggies. Drizzle some extra virgin olive oil over everything. You want > everything lightly coated. Sprinkle on some salt, pepper, and any fresh > herbs you like. I like fresh thyme and parsley, or rosemary, parsley and sage. I > like to add a drizzle of balsamic vinegar. Just use whatever you like. > > Mix it all up together and put in the oven at 375 for 35-45 minutes. They > should be soft, pierce easily with a fork, and look nice and brown and > caramelized. At this point, you can mash up the garlic and mix it into the veggies, > or pick them out if you just want the flavor of the garlic in the veggies but > don't want to eat the cloves. Or you can take the garlic and rub the cloves > on sourdough that you've toasted in the oven. > > Sauce-I put some mayo in a bowl, and add in some sour cream. I don't measure > this, but I use about equal amounts of mayo and sour cream. Thin it out with > a little lemon juice or buttermilk. I like it a little tangy. Then I chop up > some cucumber, and fresh basil or dill into fine pieces and add it into the > sauce. Tastes great with the veggies on a sandwich, or even plain, if you > don't want bread. I like it on sourdough. > > And that's it! :-) > Cyndi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2007 Report Share Posted February 14, 2007 LOL....this IS a recipe, Cyndi Very detailed and easy to follow Thank you I will be making it very soon and will let you know how I like it. Barbara Barbara, this isn't going to make you happy, but there is no recipe, lol. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2007 Report Share Posted February 14, 2007 I'll never tell! ;-)A. Nonymous In a message dated 2/14/2007 12:23:49 P.M. Pacific Standard Time, cbrowne writes: Love the quiche idea...and my mom does the EXACT same thing with the beets. <narrows eyes> Hey...you're not really my mom pretending to be some Cyndi from CA and spying on me, are you? Hahahahaha.....--Cee-- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2007 Report Share Posted February 14, 2007 In this case, I don't need the measurements because I will get more of the veggies that I like and less of the ones I don't (like carrots) And I don't measure anything anyway, either... LOL Barbara Many people like to know exact measurements, which is hard for me because I never measure anything, except when I'm baking bread. LOL. I hope you like it, let us know your results. :-)Cyndi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2007 Report Share Posted February 14, 2007 Love the quiche idea...and my mom does the EXACT same thing with the beets. <narrows eyes> Hey...you're not really my mom pretending to be some Cyndi from CA and spying on me, are you? Hahahahaha..... --Cee-- RealSimple , cyndikrall wrote: > > > The first night we eat them hot, then after that we use them for sandwiches, > or I put them in soup, spaghetti sauce, etc. This is also good when you use > red onions, they are nice and sweet. I suppose you could use bell peppers > too, if you like them, lol. Sometimes I add them in if we have them sitting > around, and I just pick them out when I eat them, lol. Yes, I'd definitely throw > in sweet potatoes and squash too, I just take whatever is in the fridge and > use it all. I like to do this with beets too, but I always leave them whole > and roast them separately, since they bleed if cut up, and take longer to roast > whole. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2007 Report Share Posted February 14, 2007 LOL! --Cee-- RealSimple , cyndikrall wrote: > > > I'll never tell! ;-) > > A. Nonymous > > Quote Link to comment Share on other sites More sharing options...
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