This helpful chart will provide simple instructions for preparing and roasting all of your favorite vegetables. Mix and match them as we have done in our Roasted Vegetable Focaccia Sandwich, Harvest Cream Soup and Mediterranean Orzo Salad.
|Asparagus||Cut off woody ends||25-30 minutes|
|Bell peppers||Cut into 1-in. strips||25-30 minutes|
|Cauliflower||Cut into florets||25-30 minutes|
|Eggplant||Cut into 1/4-in. slices.||25-30 minutes|
|Mushrooms||Trim off stem ends.25-30 minutes||25-30 minutes|
|Plum Tomatoes||Cut in half.||25-30 minutes|
|Red or Yellow Onions||Cut into 1/2-in. wedges or slices.||25-30 minutes|
|Yellow Summer Squash or Zucchini||Cut into 1/4-in. slices.||25-30 minutes|
|New Potatoes||Do not peel; cut in half.||30-35 minutes|
|Russet, Yukon Gold or Sweet Potatoes||Do not peel; cut into 1/2-in. slices.||30-35 minutes|
|Baby Carrots||Leave whole.||40-45 minutes|
|Carrots||Cut into 1/2-in. slices.||40-45 minutes|
|Leeks||Cut in half lengthwise, then into 2-in. pieces.||40-45 minutes|
|Squash, such as Butternut or Acorn||Peel and cut into 1-in. cubes.||40-45 minutes|
Roasting vegetables intensifies flavor by using high heat and allowing the natural sugars in the vegetables to caramelize. Make sure not to crowd the pan or the vegetables will steam rather than roast.
For variety, create a medley of roasted vegetables by combining 2-3 vegetables from the chart that have the same roasting time.
After roasting, try adding in fresh snipped herbs such as basil, oregano, parsley or chives. For heightened flavor, add a splash of balsamic vinegar.
Present your favorite selection of roasted vegetables on a large platter for a simple and colorful appetizer. Serve at room temperature with assorted cheeses and fresh crusty bread.
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