Roasting and Slow Roasting
Try using different vegetable cuts, such as thin slices of kumara or pumpkin. This will shorten the cooking time and add variety and interest.
Cook vegetables in a separate pan from the meat and they won’t soak up the fat.
- 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 in preheated oven until the vegetables are golden and tender.
Slow roasting, at around 150°C, intensifies flavours. Tomatoes are particularly good roasted as are some of the less traditionally roasted vegetables, such as asparagus and capsicums.
Slow roasted vegetables are great served as is, or tossed through leafy greens.
- Preheat oven to 150°C.
- Drizzle with a little olive oil or add a dash of balsamic vinegar, and sprinkle with black pepper.
- Roast until vegetables are cooked, soft and slightly shriveled.