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In the summer you don't want to heat the kitchen up for an hour with a hot oven. Make this fast version of a tasty treat! Select a variety of summer veggies: potatoes, carrots and onions are almost a must. Quickie Roasted Veggies 3 large potatoes,
scrubbed, trimmed and cut into wedges, best with skins on Seasonings: Put carrots, celery, plus parsnips or turnips if you include them, on to boil in water. Cook until almost tender. Cook green beans separately until tender crisp. Cook potatoes, either in water or the microwave, until tender but still fork-firm. Don't overcook. Same goes for larger squash pieces. Steam bell peppers, small squash chunks, onions and any other tender veggies over water or in the microwave just until almost tender. DO NOT overcook. Place all seasonings, oil and vinegar in a small bowl and mix well. Add a little more oil if too thick. Place the cooked veggies and raw tomatoes in a very large bowl. Drizzle with seasoned oil, and gently mix. Pour out into a large baking pan or two cookie sheets and place in a 400° oven. Bake, mixing at least once, until some of the veggies start to brown. Enjoy!
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