Guest guest Posted May 4, 2006 Report Share Posted May 4, 2006 I've often done something similiar, only I'm using oil, tamari, sometimes some balsamic vinegar. I cook 'em for around 30 minutes (checking after 20, stirring them around if necessary, generally not) at 475 degrees. I find that a dark non-glass pan/casserole dish/whatever (non-stick) seems to work best. Veggies often stuck on glass. I get a nice carmelization. Onions are amazing and carrots get really sweet. FYI, Mark >Roasted Vegetables > >3-4 medium sized potatoes >1 red pepper >1 yellow or green pepper >1 eggplant >2 tomatoes >2 zuchinis >1 red onion or 2 small yellow onions >2 tablespoons lemon juice >1 tablespoon olive oil >2 cloves garlic > >Dice and chop all your vegetables and marinate in a little oil and lemon >juice for about half an hour. Put them all in a roasting pan and let >cook at 350F for about 1 hour and a half. Every half hour take them out >and mix them up. You can continue to add some lemon juice and salt and >pepper. It tastes wonderful once cooked. > >(You can use any veggies) > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2007 Report Share Posted November 16, 2007 Happy Friday every one. Thank you Serene for the recipe for the tahini rotini. Can't wait to get some more tahini and try it. Today I made one of the roasted vegetables at Fat Free Vegan http://www.fatfreevegan.com/veggies/savory.shtml It was wonderful! A new favorite of mine! Happy eating! Gina Quote Link to comment Share on other sites More sharing options...
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