Roasted vegetables

 
                             Roasted Vegetables
 
 Recipe By     : Tom Solomon
 Serving Size  : 1    Preparation Time :0:00
 Categories    : maincourses
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SEE DIRECTIONS:
 
 Roasted Vegetables
 
 Long-Cook Group (35 minutes)
 -------
 Potatoes
 Onions
 Carrots
 Beets
 Turnips
 Sweet Potatoes
 
 Medium-Cook Group (20 minutes)
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 Brussels Sprouts
 Fennel Bulbs (cut in half or quartered)
 Garlic (whole cloves, peeled)
 Leeks
 Whole Okra
 Whole Pearl Onions
 Peppers (hot and/or sweet, quartered)
 Summer Squash and Zucchini (in sections)
 
 Short-Cook Group (5 minutes)
 -------
 Cabbage (cut in wedges)
 Mushroom caps
 
 Peel the tough skinned vegetables and cut large ones into about 2 inch
 wedges. Select the vegetables you want from each group; have them grouped
 and ready by cooking times.
 
 Preheat your oven to 475 degrees. Put about 4 tablespoons of olive oil in a
 shallow roasting pan. Add your long cook vegetables, toss to coat with oil,
 and sprinkle them with soy sauce, worcestershire sauce, and black pepper.
 Roast for 15 minutes, tossing once or twice in order to sear all sides.
 
 Now add your medium cook vegetables, tossing to coat with oil, and sprinkle
 them with the same sauces you used before. Continue roasting for another 15
 minutes.
 
 Finally, add your short cook vegetables. Sprinkle with one tablespoon of
 herbed vinegar, a few dashes of tabasco sauce, and add a few leaves of
 thyme if desired (or fresh basil is good, too). Roast all vegetables for
 another 5 minutes, remove from oven, and serve.
 
 
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