I got SO many great roast-able vegetables on a recent foodie adventure, a trip to an Asian-International Market with my daughter in The Cities!
The zucchini, little pattypan squash, yellow African eggplants, and garlic were tossed in that EVOO seasoned with all the others shown on the left. As were the tomatoes and peppers, but, I forgot to add onion! About half way through the roasting time, I remembered, sliced a big Vidalia and added it to the Red-Green pan, for true Italian colors!
All of this roasted about an hour at 400°
As often happens, I didn't note the actual length of time. Keep an eye on everything and move the vegetables around several times. When it's as sizzly, caramelized, and toasty brown-black as you want - it's ready!
I tossed the carrots and beets in some Cayenne-Cumin EVOO I infused last week, so it was still mild. Then also seasoned with cracked black pepper and the Orange Ginger spice.
I blended those with a can of coconut cream, 1/2c Craisins, and 2t curry powder and 8oz. water for a quick wonderful soup. Today it's Breakfast! Garnished with peanuts, craisins and some dill sour cream!
I cooled these two pans about an hour, peeled the garlic and removed the tomato skins, then added about 1/3c of dark Fig Balsamic vinegar, blended and packed it in 8oz. amounts in small zip type bags before freezing.
This yielded 4 packages for future interesting recipes. . .Lin
