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
- Heat oven to 250. Line a 18×13 jelly roll pan with aluminum foil.
- Place tomatoes skin side down and drizzle with olive oil until all tomatoes are covered.
- Drop unpeeled garlic cloves randomly around the cookie sheet, drizzle with olive oil.
- Sprinkle a dash of salt over all the tomatoes and garlic.
- Roast for 3 hours or until tomatoes are shriveled, but still juicy.
- Serve with fresh mozzarella and basil, or however you like.
Naptime Notes
More Naptime Recipes
Recipe
Roasted Eggplant with Pine Nuts
Ingredients
| 1 | large eggplant, cubed |
| ¼ cup | pine nuts, toasted |
| Olive Oil | |
| Kosher salt |
Instructions
- Preheat oven to 400. Line a 18×13 jelly roll pan with aluminum foil.
- 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.
- Remove from sheet, toss in a bowl with pine nuts and a little more olive oil and salt. Serve.
Naptime Notes
More Naptime Recipes
Recipe
Roasted Zucchini
Ingredients
| 2 lbs. | large zucchini, cut into quarters |
| Olive Oil | |
| Kosher Salt | |
| Balsamic Vinegar |
Instructions
- Preheat oven to 450. Line a 18×13 jelly roll pan with aluminum foil.
- Toss zucchini with olive oil and place skin side down on pan. Sprinkle with Kosher Salt.
- Roast for 10 minutes. Flip the zucchinis over and roast for another 10 minutes or until zucchinis are browned and softened.
- Season with a drizzle of balsamic vinegar and serve.
