Side Dishes · Vegan · Vegetables

Roasted Veggies: Warm and cozy winter cooking to banish those chills

This time of year, when the weather hits 30, there is no place I’d rather be then by my stove.  (since the Caribbean is not in our immediate plans).   I’m a daily shopper and never know what I’m making for dinner, but I am limited to fish, poultry, fruits, veggies, rice, grains and pasta.  This week I decided to try to cut out some of the carbs.  So, I went off to the store and found some great veggies to roast.  I knew they would serve as great side dishes to go with the fish dishes I had in mind over the next 2 days.

The roasting process really sweetens and caramalizes certain veggies, and to me there is no better way to eat them.  I have tried roasting at low to medium temps, but I find this method works best.  Preheat the oven to 400.  I have two huge roasting pans, I lined them with parchmont paper and spread out the veggies.

Some of the veggies take longer than others, so you have to watch them.  The whole process took 20 minutes, the tomatoes I took out first , done after 10 minutes, then I left the rest and turned them over after the first 10 minutes and went another 10 minutes, till the peppers blistered, the eggplant and zucchini were tender, then put the whole garlic heads back in for another 10 minutes till soft.

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