Mon, May 11, 2009
Roasted Vegetables
In last Friday's cooking lesson we made a big dish of oven roasted vegetables with olive oil and Balsamic Vinegar.
Use the same amount of olive oil and vinegar for the dressing (about 3 tbs. each), and add salt, pepper, your choice of fresh or dried herbs and mix with a variety of vegetables before baking in a pre-heated 250 degree oven for about 1 hour till the vegetables have cooked through.
I found some purple sweet potato at the markets which were amazing! If you can find them definitely give them a try. I also added normal sweet potato, carrots, baby daikon, onion, asparagus, mushrooms, and fresh fennel that I'm growing in a little pot in my kitchen. When roasting vegetables always add some garlic, it really does make a difference. Serve hot with a nice salad and a glass of wine and enjoy with some good company.
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: Thu, Jan 12, 2012 00:57
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