Re: [CnD] OVEN ROASTED VEGETABLES

[Pamela Fairchild via Cookinginthedark]

I find that the pre cut vegetables usually don't have much flavor so avoid 
them. I also like buying some things organic, so cutting is mandatory there. I 
especially like organic carrots, the bigger ones. I find it really hard to get 
good flavored baby carrots even organic ones.

Pamela Fairchild 


-Original Message-
From: Mike and Jenna via Cookinginthedark  


I haven't found many good ways as of yet so I would be interested. I am finding 
more stores selling stuff already cut up and so I buy a lot of that.

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Re: [CnD] OVEN ROASTED VEGETABLES

[Mike and Jenna via Cookinginthedark]

I haven't found many good ways as of yet so I would be interested. I am finding 
more stores selling stuff already cut up and so I buy a lot of that.

-Original Message-
From: Pamela Fairchild via Cookinginthedark <cookinginthedark@acbradio.org>
Sent: Thursday, May 24, 2018 3:38 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] OVEN ROASTED VEGETABLES

One problem with things like roasted vegetables is getting all the pieces 
uniform in size so they cook at the same time. I am curious to know what tools 
people are using for such things as cutting, chopping, etc., that allow for 
control of size and save time from the never ending job of cutting things up in 
the kitchen. Also for slicing, etc.
One of my all time favorite tools is the humble egg slicer. Put the egg in and 
slice it, lovely even slices, and if you turn the egg 90 degrees, you get egg 
pieces as for salads, toppings, etc. My daughter also slices mushrooms with 
hers. I just buy them already sliced if the store has them.
I have a nut chopper, which is a jar with a lid that has a chopping blade that 
moves up and down for the chopping.
I would like to hear about other favorite cutting tools that you actually use 
and like.

Pamela Fairchild
<pamelafairch...@comcast.net>

-Original Message-
From: Marilyn Pennington via Cookinginthedark <cookinginthedark@acbradio.org>
Sent: Wednesday, May 23, 2018 10:13 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington <m51penning...@gmail.com>; santas-works...@groups.io
Subject: [CnD] OVEN ROASTED VEGETABLES



OVEN ROASTED VEGETABLES




2 red peppers
1 green bell pepper
2 onions
2 zucchini
8 oz. box mushrooms
6 new potatoes, scrubbed
1 tsp. salt
2 cloves garlic, crushed or pressed
coarsely ground pepper
1/2 tsp. oregano
1/2 tbsp. basil
1/2 tsp. rosemary

Wash and dry vegetables. Any combination of vegetables in season may be used.

Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes can 
be parboiled (or put in first). Arrange vegetables in a baking dish or roasting 
pan in a single layer.

Crush the garlic with salt using the side of a large knife until pureed (or use 
a garlic press). Stir into oil.

Drizzle the vegetables with olive oil and toss to coat well.

Sprinkle with pepper, oregano, basil and rosemary.

Roast in oven at 400°F; reduce heat if vegetables are browning too quickly 
before they are done. Vegetables may not cook at the same rate. As some of the 
vegetables cook, they may be removed while the others are left to finish 
cooking. Add more olive oil if the vegetables absorb the oil and become dry 
during the cooking (or use olive oil spr



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Re: [CnD] OVEN ROASTED VEGETABLES

[Marilyn Pennington via Cookinginthedark]

Drizzle, to me,  means that you use as much or as little as you want.

Marilyn

-Original Message-
From: Pamela Fairchild via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, May 24, 2018 3:38 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] OVEN ROASTED VEGETABLES

The olive oil is not mentioned with the ingredients, so how much do you use, 
and since you mix the garlic with the oil, some given amount should be 
suggested here. Maybe 1/4 cup total?

Pamela Fairchild
<pamelafairch...@comcast.net>

-Original Message-
From: Marilyn Pennington via Cookinginthedark <cookinginthedark@acbradio.org>
Sent: Wednesday, May 23, 2018 10:13 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington <m51penning...@gmail.com>; santas-works...@groups.io
Subject: [CnD] OVEN ROASTED VEGETABLES



OVEN ROASTED VEGETABLES




2 red peppers
1 green bell pepper
2 onions
2 zucchini
8 oz. box mushrooms
6 new potatoes, scrubbed
1 tsp. salt
2 cloves garlic, crushed or pressed
coarsely ground pepper
1/2 tsp. oregano
1/2 tbsp. basil
1/2 tsp. rosemary

Wash and dry vegetables. Any combination of vegetables in season may be used.

Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes can 
be parboiled (or put in first). Arrange vegetables in a baking dish or roasting 
pan in a single layer.

Crush the garlic with salt using the side of a large knife until pureed (or use 
a garlic press). Stir into oil.

Drizzle the vegetables with olive oil and toss to coat well.

Sprinkle with pepper, oregano, basil and rosemary.

Roast in oven at 400°F; reduce heat if vegetables are browning too quickly 
before they are done. Vegetables may not cook at the same rate. As some of the 
vegetables cook, they may be removed while the others are left to finish 
cooking. Add more olive oil if the vegetables absorb the oil and become dry 
during the cooking (or use olive oil spr



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Re: [CnD] OVEN ROASTED VEGETABLES

[gail johnson via Cookinginthedark]

I just use a knife.
If it is a turnip I usually slice in half then slice in half again. If 
it is a really large one I do it again.

My method isn't time saving.
For carrots I by baby ones.
New potatoes are nice because they do not require any chopping.
Zucchini I cut off ends, slice in half, then slice about 1 inch apart.
Frozen vegetables are always an option.
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Re: [CnD] OVEN ROASTED VEGETABLES

[Pamela Fairchild via Cookinginthedark]

The olive oil is not mentioned with the ingredients, so how much do you use, 
and since you mix the garlic with the oil, some given amount should be 
suggested here. Maybe 1/4 cup total?

Pamela Fairchild
<pamelafairch...@comcast.net>

-Original Message-
From: Marilyn Pennington via Cookinginthedark <cookinginthedark@acbradio.org>
Sent: Wednesday, May 23, 2018 10:13 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington <m51penning...@gmail.com>; santas-works...@groups.io
Subject: [CnD] OVEN ROASTED VEGETABLES



OVEN ROASTED VEGETABLES




2 red peppers
1 green bell pepper
2 onions
2 zucchini
8 oz. box mushrooms
6 new potatoes, scrubbed
1 tsp. salt
2 cloves garlic, crushed or pressed
coarsely ground pepper
1/2 tsp. oregano
1/2 tbsp. basil
1/2 tsp. rosemary

Wash and dry vegetables. Any combination of vegetables in season may be used.

Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes can 
be parboiled (or put in first). Arrange vegetables in a baking dish or roasting 
pan in a single layer.

Crush the garlic with salt using the side of a large knife until pureed (or use 
a garlic press). Stir into oil.

Drizzle the vegetables with olive oil and toss to coat well.

Sprinkle with pepper, oregano, basil and rosemary.

Roast in oven at 400°F; reduce heat if vegetables are browning too quickly 
before they are done. Vegetables may not cook at the same rate. As some of the 
vegetables cook, they may be removed while the others are left to finish 
cooking. Add more olive oil if the vegetables absorb the oil and become dry 
during the cooking (or use olive oil spr



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Re: [CnD] OVEN ROASTED VEGETABLES

[Pamela Fairchild via Cookinginthedark]

One problem with things like roasted vegetables is getting all the pieces 
uniform in size so they cook at the same time. I am curious to know what tools 
people are using for such things as cutting, chopping, etc., that allow for 
control of size and save time from the never ending job of cutting things up in 
the kitchen. Also for slicing, etc.
One of my all time favorite tools is the humble egg slicer. Put the egg in and 
slice it, lovely even slices, and if you turn the egg 90 degrees, you get egg 
pieces as for salads, toppings, etc. My daughter also slices mushrooms with 
hers. I just buy them already sliced if the store has them.
I have a nut chopper, which is a jar with a lid that has a chopping blade that 
moves up and down for the chopping.
I would like to hear about other favorite cutting tools that you actually use 
and like.

Pamela Fairchild
<pamelafairch...@comcast.net>

-Original Message-
From: Marilyn Pennington via Cookinginthedark <cookinginthedark@acbradio.org>
Sent: Wednesday, May 23, 2018 10:13 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington <m51penning...@gmail.com>; santas-works...@groups.io
Subject: [CnD] OVEN ROASTED VEGETABLES



OVEN ROASTED VEGETABLES




2 red peppers
1 green bell pepper
2 onions
2 zucchini
8 oz. box mushrooms
6 new potatoes, scrubbed
1 tsp. salt
2 cloves garlic, crushed or pressed
coarsely ground pepper
1/2 tsp. oregano
1/2 tbsp. basil
1/2 tsp. rosemary

Wash and dry vegetables. Any combination of vegetables in season may be used.

Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes can 
be parboiled (or put in first). Arrange vegetables in a baking dish or roasting 
pan in a single layer.

Crush the garlic with salt using the side of a large knife until pureed (or use 
a garlic press). Stir into oil.

Drizzle the vegetables with olive oil and toss to coat well.

Sprinkle with pepper, oregano, basil and rosemary.

Roast in oven at 400°F; reduce heat if vegetables are browning too quickly 
before they are done. Vegetables may not cook at the same rate. As some of the 
vegetables cook, they may be removed while the others are left to finish 
cooking. Add more olive oil if the vegetables absorb the oil and become dry 
during the cooking (or use olive oil spr



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[CnD] OVEN ROASTED VEGETABLES

[Marilyn Pennington via Cookinginthedark]

OVEN ROASTED VEGETABLES




2 red peppers
1 green bell pepper
2 onions
2 zucchini
8 oz. box mushrooms
6 new potatoes, scrubbed
1 tsp. salt
2 cloves garlic, crushed or pressed
coarsely ground pepper
1/2 tsp. oregano
1/2 tbsp. basil
1/2 tsp. rosemary

Wash and dry vegetables. Any combination of vegetables in season may be
used.

Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes
can be parboiled (or put in first). Arrange vegetables in a baking dish or
roasting pan in a single layer.

Crush the garlic with salt using the side of a large knife until pureed (or
use a garlic press). Stir into oil.

Drizzle the vegetables with olive oil and toss to coat well.

Sprinkle with pepper, oregano, basil and rosemary.

Roast in oven at 400°F; reduce heat if vegetables are browning too quickly
before they are done. Vegetables may not cook at the same rate. As some of
the vegetables cook, they may be removed while the others are left to finish
cooking. Add more olive oil if the vegetables absorb the oil and become dry
during the cooking (or use olive oil spr



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