Save the extra chicken - infused olive
oil for all your roasted vegetable needs or to make this dish a second time.
In fact, sauces are one of the best ways to use leftover vegetables; Izard says that one of the tastiest ways to repurpose these vegetables is to throw them in a blender with vinegar and
oil for a roasted vegetable dressing.
Not exact matches
It's one of my favourite
vegetables as there are so many amazing things you can do with it — grate it down and stir through spices and coconut milk to serve with a spicy curry,
roast it in olive
oil and cumin
for a beautiful side or even cut it into cauliflower steaks and bake it in the oven
for a really delicious main dish.
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles,
roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt
Vegetable oil for frying
4 large or 8 small, New Mexican green chiles,
roasted peeled and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt
Vegetable oil for frying
I was pretty liberal with the olive
oil I doused on top, then
roasted the
vegetables in a 450 degree F oven
for about 20 minutes.
Place all the
vegetables on a foil - lined sheet and toss with salt and pepper and about 3 T of olive
oil,
roast for 20 - 25 min.
Once you get to this point,
roasts them the same way as
roasted broccoli florets or any other
roasted vegetables: toss in extra-virgin olive
oil, put on a baking sheet in a single layer and bake in a 400F oven
for about 35 minutes, or until soft and browned.
Salt Plate Shrimp by The Mexitalian Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb
Oil by Ciao Chow Bambina Memphis Style Pulled Pork by Two Places at Once Balsamic & Honey Chicken Skewers with Strawberry - Kiwi Salsa by No Spoon Necessary Amazing Basic Spice Rub
for Grilling by An Oregon Cottage Mediterranean Chicken Kebabs by PasadenaDaisy Smoked Porchetta Pork Loin by Tasty Ever After Pressure Cooker Pulled Pork by Appeasing a Food Geek Peach Barbecue Sauce by The Beach House Kitchen Tuna Stuffed Sweet Peppers by SugarLoveSpices Herb Marinated Steak Gyros Plates with Tomato - Onion Salad and Green Tahini Sauce by Feed Me Phoebe Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
Drizzle on some olive
oil and salt, mix well and
roast the
vegetables for about 15 mins
for the onion and 20 mins
for the sweet potato till they are almost done but still have some bite to them.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut
oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of
oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook
for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that
vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer
for 10 — 15 minutes, until
vegetables are tender / Remove lid and simmer
for another 5 minutes / If
vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add
roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
For the black sesame paste: 65g
roasted black sesame seeds + 2 tbsp each of maple syrup and sesame or
vegetable oil
Toss with the remaining olive
oil, season with salt and pepper and
roast for 20 minutes flipping the
vegetables halfway through.
Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients:
For the cake: 2 cups granulated sugar 3/4 cup cocoa powder 1/2 cup instant chocolate pudding mix (one box) 1/2 cup
vegetable oil 1 cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2 cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 cup of hot water 1/2 tsp of instant coffee (I use Starbucks VIA Italian
Roast) Directions: 1.
1 tablespoon olive
oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or
vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups
roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and
roast at 450 degrees
for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Transfer the
roasted vegetables to a large saucepan with the remaining 1 teaspoon
oil and cook over medium - low heat, stirring often,
for 3 - 5 minutes.
OK, here are some favorites we've been cooking up at my place: -
vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut
oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)-
roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe
for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)-
roast chicken on friday -
roasted sweet potatoes - omlets - challa french toast
1 cup of small white beans (soaked
for 24 hours) 4 cups of water Drizzle of olive
oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire
roasted diced tomatoes 4 cup container of
vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
Use this versatile
oil to add a burst of
Roasted Onion
for sautéing your
vegetables, it is also perfect
for marinating meat, fish and poultry.
Sandwich Spread Another option
for that shallot confit paste is to blend it with a hefty glug of fresh olive
oil, creating a thick, aïoli - like spread perfect
for slathering across toasted bread
for sandwiches, preferably ones filled with rich meats (like lamb or
roast pork) or bitter
vegetables (think sautéed broccoli rabe).
Drizzle cut up root
vegetables with olive
oil, dust well with salt, pepper, and rosemary and
roast at 425 F
for 35 - 40 minutes or at 350
for closer to an hour.
Preparation
for Roasted Gazpacho: Chopped
vegetables tossed in olive
oil and dash of kosher salt, ready to go into oven.
1 tablespoon extra-virgin olive
oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups
vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice
Roasted chickpeas,
for garnish (optional)
Toasted sesame
oil is one of my favorite secret ingredients
for adding depth of flavor to stir fry dishes, dressings and
roasted vegetables (like cabbage!).
Convert everyone to Brussels sprouts lovers with this flavorful, quick and easy
vegetable side dish recipe
for which is
roasted with balsamic vinegar and coconut
oil.
This
oil can also be used
for roasting vegetables, drizzling over pasta, or I'm sure a million other uses you've already come up with.
Another item, Ground Dried Tomato, has been making it's way in to various dishes and toppings, such as mixed with olive
oil and brushed on
vegetables for roasting, mixed in to lentils when cooking or sprinkled over potatoes.
Ingredients 1/2 cup finely chopped onion 1 large garlic clove 1 tablespoon chopped fresh sage 1 dried arbol chile, or pinch of red pepper flakes kosher or sea salt 2 tablespoons extra virgin olive
oil 2 cups
roasted winter squash about 1/2 cup
vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese
for shaving 1 tablespoon pumpkin or extra virgin olive
oil
Roasted Fennel and Zucchini Soup
For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups
vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste
For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive
oil
Top with parmesan cheese and one last drizzle of
oil before popping the whole thing into the oven
for a 35 - 45 minute
roast, or until the
vegetables are fork tender and the tomatoes have shriveled up and browned to the point where you think you've gone horribly wrong.
Of course, the easiest thing to do with a medley of root
vegetables is to cut them into uniform pieces, toss them with butter or olive
oil, herbs and sea salt in a
roasting pan (add whole garlic cloves in their peels) and caramelize them at 400 degrees
for at least thirty minutes, or until fork tender.
6 to 8 dried red New Mexican chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, cubed from a
roast or chops 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas
Vegetable oil for frying 2 cups grated cheddar or Monterey Jack cheese 1 medium onion, chopped
1 teaspoon canola or other
vegetable oil 1 teaspoon cumin seeds 2 tablespoons poppy seeds 2 jalapeños or serranos, cut into rings or finely minced (seeds removed if you want the dish to be less spicy) 1 tablespoon sugar (or jaggery) Salt, to taste 1/4 cup
roasted peanuts, coarsely powdered 1 medium eggplant, cut into small pieces 1 1/2 cups basmati rice, soaked in water
for 30 minutes, then drained
Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed
oil Pesto 4 cloves garlic 1/2 cup good olive
oil 3/4 cup lightly
roasted pine nuts, plus one tablespoon
for garnish 2 cups basil leaves, reserving four small leaves
for garnish * 3/4 cup good - quality green olives, such as Cerignola, pitted 1 scant tablespoon capers Salt to taste
Spiced
vegetable soup with lentils and
roasted chilli 3 red chillies (see tip below) 3 tbsp
oil (cold - pressed rapeseed
oil or light olive
oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite - size pieces2 celery sticks, chopped into small bite - size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water
for 30 minutes, then drained1.5 litres hot
vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
Drizzle the olive
oil and salt evenly between the two pans and
roast the
vegetables for about 8 minutes or until they are softened.
Some new recipes I created, styled and shot
for Winter: Sheet Pan
Roasted Chicken and
Vegetables and some delicious Zucchini Noodles with
Roasted Eggplant, Feta, Pomegranate and Mint, using their Blood Orange Olive
Oil and Black Currant Balsamic Vinegar.
1/2 cup polenta (coarsely ground cornmeal) 1 15 oz can
vegetable broth or 2 cups
vegetable stock 1/2 cup water 4 large portobello mushrooms 1 tbsp olive
oil 2 tbsp soy sauce 2 tbsp balsamic vinegar 2 tbsp red wine 2 garlic cloves, crushed 1
roasted red pepper, cut into thin strips
for garnish
For 4 people: 8 tablespoons roasted vegetables — see my recipe for Roast Vegetables http://fromthehealthyheart.com/roast-vegetables/ 8 pieces of filo pastry Olive oil Dried oreg
For 4 people: 8 tablespoons
roasted vegetables — see my recipe for Roast Vegetables http://fromthehealthyheart.com/roast-vegetables/ 8 pieces of filo pastry Olive oil Dri
vegetables — see my recipe
for Roast Vegetables http://fromthehealthyheart.com/roast-vegetables/ 8 pieces of filo pastry Olive oil Dried oreg
for Roast Vegetables http://fromthehealthyheart.com/roast-vegetables/ 8 pieces of filo pastry Olive oil Dri
Vegetables http://fromthehealthyheart.com/
roast-
vegetables/ 8 pieces of filo pastry Olive oil Dri
vegetables/ 8 pieces of filo pastry Olive
oil Dried oregano
Roasting cauliflower is as simple as tossing the
vegetable with olive
oil, salt and pepper, then cooking it at high heat
for about 25 minutes.
1 - 8 ounce package brown rice noodles 1 - 14 ounce package extra firm tofu 1/2 cup soy sauce 1 tablespoon toasted sesame
oil 1 tablespoon peanut butter 2 tablespoons rice wine vinegar 1 tablespoon minced fresh ginger 1 tablespoon
vegetable oil 3 scallions, white & green separated plus more
for serving 1 garlic clove, minced 1 - 16 ounce package frozen stir - fry
vegetables 1/4 cup chopped
roasted salted peanuts
2 tablespoons olive
oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large
vegetable bouillon cube (enough
for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked,
roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor
for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped
roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Crab Pad Thai 8 oz rice noodles 1 cup tamarind water / concentrate 1/2 cup fish sauce 3 tbsp sugar 1 tbsp soy sauce 8 tsp
vegetable oil 2 cloves garlic, minced 2 eggs, lightly beaten 8 oz lump crabmeat 2 cups bean sprouts 6 scallions, thinly sliced 1/2 cup
roasted salted peanuts, chopped 2 limes, cut into wedges,
for serving
Roasted Vegetable and Pesto Pasta Salad
For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder her
For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed
vegetables, cut into pieces
for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder her
for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive
oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil
for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder her
for the pasta • Put
vegetables in a bowl and drizzle with olive
oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).
Toss
vegetables in coconut cooking
oil and
roast on cookie sheet
for about 45 minutes or until tender.
6 - 8 dried red New Mexican chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, either cubed from a
roast, or chops, or even bones with meat 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas
Vegetable oil for frying 2 cups grated cheddar or Monterey Jack cheese 1 medium onion, chopped
Yes, coconut
oil is great
for roasting vegetables in.
For the
roast vegetables 2 courgettes (zucchinis) 2 aubergines 2 red peppers 1 red onion 1 tbsp mixed dried herbs About 3 tbsp olive
oil 2 garlic cloves, peeled and chopped 2 tbsp balsamic vinegar Salt and pepper to taste
For the sun - blushed tomato pesto A dozen plum tomatoes About 200g sun - blushed tomatoes About 10
1 10 -12-ounce jar
roasted red peppers, drained 1/2 cup marcona almonds 1/4 cup toasted and peeled hazelnuts
for fancy version or toasted sunflower seeds
for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive
oil 1 1/2 tablespoons finely chopped parsley,
for sprinkling Toasted bread, pita, or
vegetables for serving In a food processor or blender, combine all ingredients except parsley.
It's ground nuts and spices and,
for a whopping $ 2.99, adds an interesting touch of texture and flavor to avocado toasts, hummus toasts, bread and olive
oil,
roasted vegetables, salads or whatever you feel like sprinkling it on.