One of the most classic New Year’s resolutions is to eat more vegetables and greens in general. Whether it’s losing those extra pounds, cutting back on meat, or pursuing healthier habits, increasing your consumption of vegetables is never a bad idea. But you know how to always prepare delicious vegetables?
It is clear that there are many ways to cook vegetables, but if we are looking for a simple method where they are the protagonists, roasting is one of the best options. Forget about leathery, bland, bland or unappetizing vegetables, follow these tips to grill them and enjoy irresistible vegetables.
VEGETABLE TIAN, the best way to eat vegetables in an original way
A world of possibilities
There are some vegetables that traditionally lend themselves more to being roasted in the oven. Along with potatoes, peppers and aubergines, they are classics in our gastronomy, for example in recipes such as escalivada. But we have many more options in the vegetable world to prepare in the home oven.
The tubers and autumn-winter vegetables they are my favorites for grilling. Carrot, turnip, parsnip, beet, pumpkin or sweet potato fill the kitchen with comforting aromas when roasted on a cold day. Onion, garlic and leek, which are usually the base of stir-fries, gain a lot in flavor when roasted, and they also promise lighter digestions.
Another good idea is to grill your least favorite veggies at home, such as cauliflower, brussels sprouts, or broccoli. These vegetables are usually prepared cooked or steamed, but by roasting them they acquire another dimension in flavor and texture, with the power to convert new followers.
We can also prepare in the oven any vegetables that we normally cook with other techniques, such as green beans, red cabbage or mushrooms. When roasting, the flavors are concentrated with sweeter nuances, with a toasted and crunchy texture on the outside, leaving the inside tender and very tasty.
How to prepare them for the oven
To be successful it is essential to know how to prepare vegetables before putting them in the oven. First of all, we have to know if we are going to roast a single variety or we are going to mix several different types, since each vegetable needs different cooking times. Vegetables with a higher water content will roast faster than tougher and starchy ones, and potatoes always need more time.
Wash, dry, peel and remove the disposable parts of the vegetables before grilling them. Some such as eggplant or zucchini do not need to be peeled, but if you prefer them without skin, it is better to remove it beforehand. Later cut and chop into pieces of the same size, to ensure even cooking. Different types of cuts offer different textures and finishes, although it is generally a good idea to cut into bite-size cubes.
Obviously, the smaller the pieces, the faster they will grill. A more toasted and crunchy result is also achieved, while bigger and thicker pieces will keep a soft and cuddly interior, with an interesting set of textures. If you are looking to obtain the tender and juicy meat of vegetables such as peppers or aubergines, grill them whole with the skin. Smaller varieties like radishes or baby carrots are delicious when roasted whole.
An extra touch of flavor
Of course we can roast the vegetables without adding anything else, but to achieve a really appetizing result it is convenient to season and add an extra touch of flavor. Our allies will be the oil, preferably extra virgin olive, salt, herbs and spices. Which ones to choose will depend on our tastes.
In general the Provençal and Mediterranean herbs They pair very well with any roasted vegetable, such as rosemary, thyme or sage. You can use dried herbs, it is even preferable in some cases, as for example fresh parsley could end up scorched. Experiment with more exotic spices for different results, without fear.
One or two tablespoons of olive oil per tray is a good measure for the vegetables to gain flavor and texture without ending up greasy. Place the prepared vegetables in a bowl or deep dish, add the herbs and oil and mix well, better with clean hands, rubbing with your fingers. Salt and pepper but without excess, I prefer to correct the point by adding a touch of coarse salt when serving.
Container and temperature matter
Not all trays and containers are the same for broiling. It is best to opt for one straight bottom flat font, to prevent the water released by the vegetables from creating a steam effect that could affect the final result. In addition, it is preferable to use a material that is not too dark, or at least take it into account in the baking time since they heat up more than light or transparent surfaces.
It is important don’t overload the font. Food needs some free space around it for air to flow and, again, to avoid vapor from the moisture it gives off. Make sure that the vegetables occupy a single layer, without overlapping, and without touching each other too much. You can grill two trays at the same time, one on top of the other, by reversing their positions mid-cooking.
The oven temperature is also a key aspect, and it is best to opt for the maximum possible heat. Without going over, of course, we do not want to burn them on the outside leaving them raw on the inside. 200ºC is a good average mark for any vegetable, as long as what you are looking for is a well browned, slightly caramelised and crunchy exterior.
Don’t forget to stir
Keep an eye on the oven during the cooking time and stir the vegetables well two or three times in the process. If you leave them alone all the time they will roast earlier on one side, with an uneven end result. It is necessary to stir them well to ensure that all the pieces are cooked equally and with the same color and texture on all their faces.
If your oven tends to heat more on one side than the other, which is usually more noticeable when cooking cookies or cakes, it’s a good idea to take out the fountain and rotate it to ensure that all parts of it are roasted at the same temperature.
From 25-30 minutes already we can check the doneness of our vegetables, which can last up to almost an hour depending on the size and the varieties that we grill. Some people prefer them simply with a golden appearance, while others opt for a churruscado exterior point.
Roasted vegetables they are delicious freshly made and hot, especially on colder days. They get cold quickly so it may be a good idea to place the platter on a warming plate if we are going to let the diners at the table serve themselves as they please during the evening. Leftovers can be reheated, although they lose texture and flavor, but can be reused in soups and creams, tortillas or in gratin with cheese.
Recipes of vegetables and roasted vegetables Directly to the Palate
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