Thursday, October 29, 2009
However you do it, grilled, oven-roasted, or pan-roasted veggies are nutritious, flavorful and easy to make.
I usually make a vinaigrette of olive oil, smashed garlic, and vinegar (1 part vinegar to 3 parts oil), in which I toss the vegetables. I lay them out on a cookie sheet after they have been oiled and I sprinkle them with kosher salt and pepper. Then it's off to the heat source.
Since I was using veggies that cook pretty quickly -- zucchini, baby eggplant, onions, red peppers, and asparagus -- I used my trusty stovetop grill pan. Heat it over medium-high heat, and when it's hot, add your veggies in one layer. When they're seared on one side, turn them over and cook through until tender. The vegetables will cook at different rates, so take them off as necessary, put on a platter, and tent some foil over them to keep them warm as the other veggies cook. Cook in batches until you're done.
These are great as as side dish, on a salad, or in pasta.