July 29, 2009

Napping with Vegetable Roasting Rules {Naptime Simple Tips}

With the northeastern farmers’ markets in full-swing I thought I would stop in today with a quick tidbit about vegetable roasting. At this time of year there are dozens and dozens of amazing vegetable recipes at our fingertips. Everywhere I look I am inspired by wonderful ideas for exciting new preparations. But, sometimes I just want to make simple traditional roast vegetables. This means, putting them in the oven and letting the heat draw out their delicious flavor. To that end, here are some of my favorite ways to roast summer vegetables. If you ideas on how to roast vegetables that you’d like to share, please let us know!

Naptime’s Vegetable Roasting Rules

Recipe

Slow-Roasted Tomatoes

Ingredients

1 dozen tomatoes (plum, beefsteak or heirloom), quartered, stems removed
6 cloves garlic
  Olive oil
  Kosher salt

Instructions

  1. Heat oven to 250. Line a 18×13 jelly roll pan with aluminum foil.
  2. Place tomatoes skin side down and drizzle with olive oil until all tomatoes are covered.
  3. Drop unpeeled garlic cloves randomly around the cookie sheet, drizzle with olive oil.
  4. Sprinkle a dash of salt over all the tomatoes and garlic.
  5. Roast for 3 hours or until tomatoes are shriveled, but still juicy.
  6. Serve with fresh mozzarella and basil, or however you like.

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Recipe

Roasted Eggplant with Pine Nuts

Ingredients

1 large eggplant, cubed
¼ cup pine nuts, toasted
  Olive Oil
  Kosher salt

Instructions

  1. Preheat oven to 400. Line a 18×13 jelly roll pan with aluminum foil.
  2. Toss cubed eggplant with olive oil and spread evenly on the pan. Roast for 45 minutes or until eggplant is soft and brown. Toss once during roasting.
  3. Remove from sheet, toss in a bowl with pine nuts and a little more olive oil and salt. Serve.

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Recipe

Roasted Zucchini

Ingredients

2 lbs. large zucchini, cut into quarters
  Olive Oil
  Kosher Salt
  Balsamic Vinegar

Instructions

  1. Preheat oven to 450. Line a 18×13 jelly roll pan with aluminum foil.
  2. Toss zucchini with olive oil and place skin side down on pan. Sprinkle with Kosher Salt.
  3. Roast for 10 minutes. Flip the zucchinis over and roast for another 10 minutes or until zucchinis are browned and softened.
  4. Season with a drizzle of balsamic vinegar and serve.

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  • pve design

    I really love roasting complimentary veggies, such as sweet potato and fennel, or red onion and zucchini.Roasted veggies make soups taste better too.pve

  • pve design

    I really love roasting complimentary veggies, such as sweet potato and fennel, or red onion and zucchini.
    Roasted veggies make soups taste better too.
    pve

  • Paige Orloff

    I have always wanted to try slow roasting tomatoes this way–thanks for the inspiration. I have some plum tomatoes in my garden that should be perfect!!

  • Paige Orloff

    I have always wanted to try slow roasting tomatoes this way–thanks for the inspiration. I have some plum tomatoes in my garden that should be perfect!!

  • Chef Gwen

    Slow roasted tomatoes… so simple but so richly flavored. Great idea!

  • Chef Gwen

    Slow roasted tomatoes… so simple but so richly flavored. Great idea!

  • Rosy

    Big fan of roasted veggies – I've never had that much success with tomatoes for some reason but will definitely be giving your recipe a go!

  • Rosy

    Big fan of roasted veggies – I've never had that much success with tomatoes for some reason but will definitely be giving your recipe a go!

  • SteamyKitchen

    I love roasting veg! Esp cauliflower. Bet that would taste fantastic w.your slow roasted tomatoes!

  • SteamyKitchen

    I love roasting veg! Esp cauliflower. Bet that would taste fantastic w.your slow roasted tomatoes!

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