Roasted Vegetables

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blue heaven
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2014/02/09 15:35:05 (permalink)

Roasted Vegetables

Hi  I just bought a beautiful eggplant from my farmers market and would love to roast it whole.  Any suggestions oven temp and length of time, seasonings??  Would love to hear what kinds of vegetables you like to roast.
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    chewingthefat
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    Re:Roasted Vegetables 2014/02/09 17:18:37 (permalink)
    Slice lengthwide, cook it at 400, for around an hour, let it cool for at least 15 minutes, Olive Oil, Garlic, Thyme, Salt and Pepper.
    #2
    Pancho
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    Re:Roasted Vegetables 2014/02/09 18:35:48 (permalink)
    blue heaven

    Hi  I just bought a beautiful eggplant from my farmers market and would love to roast it whole.  Any suggestions oven temp and length of time, seasonings??  Would love to hear what kinds of vegetables you like to roast.
    I like to do a roast vegetable medley...all chunked...yams, carrots, parsnips, rutabaga, fingerling potatoes, and some coarse chopped leeks. Toss in a large bowl with EVOO, kosher salt, coarse ground black pepper and just a few splashes of real maple syrup. Spread evenly on a foil covered cookie sheet and roast for 30-40 minutes at 350. Maybe jack it up to 400 for the last 10 minutes to brown a touch.

    #3
    ScreamingChicken
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    Re:Roasted Vegetables 2014/02/09 19:22:55 (permalink)
    I tend to grill vegetables more than roast them, and the cruciferous ones like broccoli, cauliflower, and brussels sprouts are my favorites.  But I also enjoy them pan or oven-roasted as well.
    #4
    lleechef
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    Re:Roasted Vegetables 2014/02/09 19:41:40 (permalink)
    At this time of the year I like to oven roast squash, especially butternut and acorn.  One of MH's new favorites is roasted cauliflower.  When I roast a whole chicken I throw in halved Brussels sprouts and fingerling potatoes the last 1/2 hour.
    #5
    the grillman
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    Re:Roasted Vegetables 2014/02/09 20:50:18 (permalink)
    great roasted vegetables at our house include cauliflower, my wife's favorite, whole small onions, parsnips and carrots, potatoes, especially red or gold, peppers, asparagus.  Squash is good, too, as are sweet potatoes.  Grilled, we do a lot of peppers, corn, asparagus, and zucchini or yellow squash.  It's been so cold this winter in St Louis, not as much grilling going on as I'd like...
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    Turtle66
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    Re:Roasted Vegetables 2014/02/09 22:04:49 (permalink)
    I love to grill vegetables out side on the grill over mesquite, plethora of yummy veggies including Egg Plant in various marinade styles. Asian,Mediterranean,South Western etc.. If i can't grill out side (or am not up to it) I roast indoors instead. We eat lot's of vegetables in this house hold.                                                                                                            
    post edited by Turtle66 - 2014/04/26 01:00:36
    #7
    Foodbme
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    Re:Roasted Vegetables 2014/02/10 00:33:02 (permalink)
    chewingthefat

    Slice lengthwide, cook it at 400, for around an hour, let it cool for at least 15 minutes, Olive Oil, Garlic, Thyme, Salt and Pepper.

    I suggest this method also. Cutting it in half means it cooks faster and you can slather it on the cut side with butter/olive oil & seasonings and get more flavor.
    Roasting it whole gives it no flavor.
    #8
    agnesrob
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    Re:Roasted Vegetables 2014/02/10 08:03:22 (permalink)
    Some of my favorites are asparagus, cauliflower, fennel, butternut squash and Brussels sprouts I love roasted vegetables!
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    agnesrob
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    Re:Roasted Vegetables 2014/02/10 08:03:24 (permalink)
    Some of my favorites are asparagus, cauliflower, fennel, butternut squash and Brussels sprouts I love roasted vegetables!
    #10
    felix4067
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    Re:Roasted Vegetables 2014/02/10 13:05:58 (permalink)
    Eggplant I roast one of two ways:
     
    Slice half-inch thick in rounds, dip in beaten egg, then a mixture of flour and seasonings (I use Italian, garlic powder, and a little salt & pepper), lay on a greased baking sheet without touching, 10 minutes per side at 350F.
     
    Cut into chunks about 1-inch square and toss in a casserole dish, sprinkle with olive oil and balsamic vinegar, then bake at 400F for about 30 minutes, stirring occasionally.
     
    As for other vegetables, I've not yet met one I don't thoroughly enjoy roasted, although you have to be careful because some of them are easy to overcook or burn. Asparagus, broccoli, cauliflower, green beans, Brussels sprouts, all winter squashes, parsnips, carrots...whatever. Sometimes I drizzle with olive oil and/or balsamic vinegar, sometimes I use other vinegars, sometimes I do butter and herbs or other seasonings, some with citrus juices...depends on the vegetable. Sometimes I'll do butternut squash chunks tossed with olive oil, lime juice, rosemary, salt & pepper. I've also done sweet onions cut almost through then drizzled with balsamic, honey and tarragon and roasted.
     
    I do a couple of different mixtures of vegetables cut in chunks like Pancho does: one is Brussels sprouts, red potatoes, parsnips and yellow onions tossed with olive oil, balsamic vinegar, garlic, and salt-free seasoning, then laid out in a 9x13 pan and roasted at 400F for about an hour, stirring occasionally. The other is sweet potatoes, Brussels sprouts, carrots, and red onions tossed with olive oil, red wine vinegar, garlic, thyme, salt and pepper, then roasted at 450F for about 45 minutes, stirring occasionally.
    #11
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