Roasted Vegetables - XP

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* Exported from MasterCook *

 

Roasted Vegetables

 

Recipe By :Pizza Any Way You Slice It!, Charles & Michele Scicolone, pg 88

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 whole head of garlic

2 large bell peppers -- any color, seeded

- and cut into wedges

2 medium onions -- cut into wedges

2 medium zucchini -- scrubbed

- and cut into 1/2-inch slices

1 medium tomato -- cored

- and cut into wedges

1/4 cup olive oil

salt

fleshly ground black pepper

 

Preheat the oven to 400 F. Break up the garlic into individual cloves. Discard

the excess skin, but do not peel the cloves.

 

In a roasting pan large enough to fit all the vegetables in a single layer, toss

all the ingredients together. Distribute the vegetables evenly in the pan.

 

Roast 45 minutes to an hour, turning occasionally, until browned and tender.

Serve hot or at room temperature. Serves 4.

 

Roasting vegetables gives them a deep caramelized flavor and rich texture. We

can make a meal of them alone, though they are also terrific as a pizza topping

or focaccia stuffing. Add other vegetables if you like, such as whole shallots,

asparagus, or eggplant. The most important thing to remember about cooking the

vegetables is that the pan must be large enough to accommodate them in a single

layer. If they are piled up, the vegetables will steam and become soggy and

bland instead of rich and brown. An ideal choice is a 15 x 10 x 1-inch

jelly-roll pan. Because it has low sides, the steam escapes easily and the

vegetables brown evenly.

 

Typed for you by Brenda Adams <brendaadams. This is one of my

favorite books from the West Slope library. The fella went to Italy and came

back with an addiction, an avocation: making great pizza; the book has various

kinds, plus other types of dishes, too. In fact, I think I'll buy the book. It's

a treasure.

 

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