COOKING METHODS
Roasting

Using different cuts, such as thin slices of kumara or pumpkin, not only shortens cooking time but adds variety and interest.

• Preheat the oven to 200°C.
  

• Prepare vegetables, wash if necessary and dry.
  

• Pour a small amount of vegetable oil into the roasting dish.
  

• Place vegetables into roasting dish or use a tray.
  

• Roast until the vegetable is slightly shrivelled, but not dried out.
  

• Roast until tender.
  

Cook vegetables in a separate pan from meat and they won’t soak up the fat.
Slow roasting, at around 150°C, is a popular cooking method that intensifies flavours. It is particularly good with tomatoes and some of the less traditionally roasted vegetables such as asparagus and capsicums. Drizzle with olive oil, perhaps add a dash of balsamic vinegar, and sprinkle with black pepper.
Slow roasted vegetables are great served as is, or tossed through leafy greens.