I will tackle the roasting part for today and then prepare a broiling dish for tomorrow.
Roasting is nothing more than a cooking process for meats, fish or vegetables.
It is very easy if you cut your ingredients into same size potions. Like cutting vegetables in 1 " cubes.
The vegetables should cook evenly.
Oil will coat the vegetables, cook them faster and carmelize them for a ricer sweeter taste. Pick an oil that has a low burn ratio ie: vegetable oil, canola oil, grapeseed oil.
My wife loves to roast vegetables and place them in a pasta dish. Great summer low calorie dish.
I like to puree them with a cup of chicken stock, preferably homemade ( see my previous blog on chicken / vegetable stock ), add more or less chicken / vegetable stock for thickness and a dollop of sour cream.
As always, whichever you prefer, drizzle a little of extra virgin olive oil over the vegetables or pureed soup and sprinkle on some grated parm cheese.
I have included roasted shrimp here. You can add roasted shrimp for a salad or just for an appetizer.
Roasted Summer Vegetables & Roasted Shrimp.
1 cup of diced carrots in 1’’ cubes
1 cup of red onions diced lengthwise
2 cups of cauliflower
1 cup of red peppers
1 cup of button mushrooms
1 cup of chopped asparagus
3-5 tbsp. of cooking oil
1 Tbsp. of chopped parsley
Salt and pepper to taste, roughly 1 tsp. of each.
Chop vegetables and coat with oil.
Salt and pepper vegetables
Place on flat sheet pan and cook in pre-heated 400 degree oven for 20 – 25 minutes.
Vegetables with be soft, tender and slightly carmelized.
12 – 18 medium size shrimp
Peel and devein shrimp but leave tails on.
Coat with oil.
Salt and pepper, roughly 1 tsp. of each.
Place on a flat sheet pan and cook in a pre-heated 400 degree oven for 6 – 8 minutes
until the shrimp are pink in color.
Remove from heat, let shrimp cool and toss shrimp with 1 tbsp. of orange or lemon juice.
A cook is only as good as the smiles on the faces after his guest are full.
Send your recipes, your favorite wines, great places to eat, suggestions, questions and more to: