topic Re: Roasted vegetables in Recipes

Roasted vegetables

Mom2Dogs — Sat, 27 Jul 2019 15:25:21 GMT

I am making a pan of roasted vegetables for dinner tonight....DH is grilling outside and there is not enough room on the grill for the veggies.

It's hot and I am not wild about turning on the oven, can I just 'pan fry' the veggies? I use olive oil and salt/pepper and Herbes de Provence for seasoning, unless there is something else I shoud use...thanks!

Re: Roasted vegetables

on the bay — Sat, 27 Jul 2019 15:33:56 GMT

I think that sounds wonderful!

And also anything tastes great to me that is pan fried! (that's the southern side speaking

Re: Roasted vegetables

rms1954 — Sat, 27 Jul 2019 15:49:30 GMT

@Mom2Dogs wrote:
I am making a pan of roasted vegetables for dinner tonight....DH is grilling outside and there is not enough room on the grill for the veggies.

It's hot and I am not wild about turning on the oven, can I just 'pan fry' the veggies? I use olive oil and salt/pepper and Herbes de Provence for seasoning, unless there is something else I shoud use...thanks!

This is just my opinion, but if you want roasted flavoring as opposed to pan frying, I find there is a difference. Grilled is different also but I feel grilled gives the best texture and flavor. I wanted my husband to grill last night because I had pork fillets and an entire combo of large portobello mushrooms, endive, yellow and green squash. He didn't want to so I ended up having to cook inside. Cooked the pork in grilling cast iron pan and it was OK but grilled would have been much better. Brushed with olive oil and light seasoning and used the oven and didn't care for the way they came out. Soggy and no black grill marks that make it tasty and give it the texture and crispness I wanted. It was a disspointment to me. I think you need the high heat of the grill to make it all come together.

Re: Roasted vegetables

pegomyheart — Sat, 27 Jul 2019 15:51:00 GMT

Yes, you can do it that way. You could also try this - Make a cooking dish out of heavy aluminium foil. Turn the edges up so it resembles a 9 x 12 pan approx. Set this on a cookies sheet for support. Put veggies in it and drizzle them with olive oil and spices . Carry to the grill and slide the foil pan off sheet and onto the grill. Pull it back on the sheet when they are done.

I make portabella mushrooms tbis way. I drizzle balsamic vinegar and spices on them.

Another option is to use a grilling basket made this purpose. But a foil "dish" works pretty good.

Re: Roasted vegetables

Mom2Dogs — Sat, 27 Jul 2019 16:06:15 GMT

@pegomyheart ....that sounds do-able....you leave the foil 'open' right?

Re: Roasted vegetables

ECBG — Sat, 27 Jul 2019 23:12:05 GMT

When I oven roast, I toss the vegies, (Brussels sprouts for instance), with olive oil or spray heavily with olive oil.

Place on aluminum foil on a bake sheet.

Roast in a warmed 400 degree oven 10 min, turn, spray, cook 10 min more.

Re: Roasted vegetables

libbyannE — Sun, 28 Jul 2019 21:39:20 GMT

We love chunky, charred oven roasted veggies. The trick is a super-hot oven. I used to do them at 500 degrees, but after setting off the smoke detectors, I have settled on 475 degrees. Cut up whatever fresh veggies you have—.onions, cauliflower, broccoli, squash, mushrooms, potatoes, etc. Place in large bowl and toss with olive oil, salt, pepper, several chopped garlic cloves, 1 Tb. Dijon mustard, pinch sugar, and whatever herbs you like. Spread on foil- or parchment-lined rimmed cookie sheet or other large pan. Cook 10 minutes in preheated 475-degree oven, remove pan, stir veggies, and bake for another 5 to 8 minutes. The time depends on how crunchy you want your veggies, how charred you like them, and how large the pieces are.

Re: Roasted vegetables

susielong — Sun, 28 Jul 2019 23:46:18 GMT

I make my roasted vegetables, zuchinni, squash, mushrooms, onions, and cherry tomatoes tossed with a Olive Oil Balsamic Vinegarette, add a little Moore's marinade to the mix, toss. Place on a foil lined pan and sprinkle generously with Cavender's All Purpose Greek Seasoning. Roast at 425 or 450 for 30-45 minutes.

Re: Roasted vegetables

ECBG — Mon, 29 Jul 2019 00:29:11 GMT

@susielong wrote:
I make my roasted vegetables, zuchinni, squash, mushrooms, onions, and cherry tomatoes tossed with a Olive Oil Balsamic Vinegarette, add a little Moore's marinade to the mix, toss. Place on a foil lined pan and sprinkle generously with Cavender's All Purpose Greek Seasoning. Roast at 425 or 450 for 30-45 minutes.

@susielong I don't know Moore's marainede or Cavender's Seasiong. Is this a lot of salt?

Re: Roasted vegetables

susielong — Mon, 29 Jul 2019 06:10:00 GMT

@ECBG wrote:
@susielong wrote:
I make my roasted vegetables, zuchinni, squash, mushrooms, onions, and cherry tomatoes tossed with a Olive Oil Balsamic Vinegarette, add a little Moore's marinade to the mix, toss. Place on a foil lined pan and sprinkle generously with Cavender's All Purpose Greek Seasoning. Roast at 425 or 450 for 30-45 minutes.
@susielong I don't know Moore's marainede or Cavender's Seasiong. Is this a lot of salt?

Moore's yes, but Cavender's does have a salt free version available.

Re: Roasted vegetables

Mj12 — Mon, 29 Jul 2019 18:33:11 GMT

We love to grill vegetables and we do it most nights outside on the grill. Many times, he'll grill the veggies first (since they take up so much real estate on the grill), then bring inside, then we grill the protein. We have tried to roast veggies inside, many times - both in a cast iron skillet and in the oven - grilling outside is so much easier IMO, quicker, very little cleanup but most importantly, tastes best.

We just brush any vegetables very lightly with olive oil, sprinkle w/salt and grill.

Re: Roasted vegetables

Mary Bailey — Mon, 29 Jul 2019 18:44:43 GMT

I get Home Chef sometimes. I now make this all the time.

Zuchinni sliced & quartered, diced shallots, chopped fresh dill, olive oil, salt & pepper.

Heat oil in fry pan add zuchinnin & shallots, cook until slightly soft add salt, pepper and dill.

Re: Roasted vegetables

ECBG — Thu, 01 Aug 2019 00:55:28 GMT

@ECBG wrote:
@susielong wrote:
I make my roasted vegetables, zuchinni, squash, mushrooms, onions, and cherry tomatoes tossed with a Olive Oil Balsamic Vinegarette, add a little Moore's marinade to the mix, toss. Place on a foil lined pan and sprinkle generously with Cavender's All Purpose Greek Seasoning. Roast at 425 or 450 for 30-45 minutes.
@susielong I don't know Moore's marainede or Cavender's Seasiong. Is this a lot of salt?

@susielong No. Cavenders is for people whom prefer less salt.