It’s just easier because a) the roasting methods are quite different (high moisture vegetables do better with higher heat to rapidly caramelise and seal in the moisture) and b) nobody wants the watery insides of vegetables like eggplant bursting out and mixing with their potatoes! However, I recommend roasting starchy and hardier root vegetables separately from high moisture vegetables, such as eggplant. Vegetables – (See below for how I cut each vegetable.) As mentioned at the beginning, this recipe will work for any roast-able vegetable. See recipe notes for using other vegetables, including roasting time and how to cut. Plus, other than the onion, the vegetables take the same length of time to roast in the oven which simplifies things. It’s also seasonal and economical, being winter here in Australia. I like this root vegetable medley one because there’s a nice mix of colour, texture and flavours.

Here is a typical combination of vegetables I use when making a tray of roasted vegetables. So, as it turns out, I do have information to impart about how to roast vegetables! Vegetables I use Upon which I would just pick up the phone and dictate to them the recipe I’ve written down below. This would inevitably be followed up with a rapid series of questions: “But what temperature? Can I add flavours? How big do I cut the vegetables?” “ Cut ’em, toss ’em in oil, salt and pepper, then throw ’em in the oven!” I’d tell friends who asked, with feigned sageness, because … how hard is that to do? Roasted vegetables is one of those recipes that readers have been asking for years but I kept shelving because I thought it just wasn’t exciting enough or so simple I didn’t have enough information to warrant writing about it. It’s also a brilliant way to use up lots of vegetable odds and ends you might have lurking in the vegetable crisper at once. It’s up there with cooking rice, making a soup, and whipping up a simple roast. I regard oven-roasted vegetables as a basic cooking skill everybody needs to master. Finally, roast in a moderate rather than hot oven so the vegetables have time to sweeten and caramelise evenly! Roasted Vegetables For the garlic, use smashed whole cloves instead of minced so it won’t burn. I switched up the seasoning to suit myself and the result was so amazing! Just one word of warning…if you like okra, you won’t be able to stop munching on these.Knowing how to make Roasted Vegetables well is a life essential! For the best results? Don’t mix root vegetables with high moisture vegetables like eggplant and zucchini. Okay…I don’t want the chili-lime part, but the chip…oh, yeah. Then, I found something that looked promising. Something that would crunch when I bit into it. Which I do love, but roasted okra is still moist and tender. Most of the recipes I found were really for simple roasted okra. I searched the internet for recipes for baked okra chips and came up pretty much empty-handed. So, instead of throwing away any more money, I decided to try to make them myself. Yuck! It just broke my heart that my expensive treat went into the garbage bin. Like the oil they’d been cooked in had gone rancid. Or I couldn’t until the last two times I bought them.īoth times they had a really bad off-taste. It purely hurts my feelings to pay what they charge for them, but they’re just so darned good I can’t resist. One of the things I always buy when I go is a bag of their okra chips. It’s a food lover’s delight, and the prices reflect that big time. They have a wonderful bakery, very expensive meats, more cheese selections than I can count, and a fantastic prepared food section. It’s more like a deli with a bit of grocery around the outside edges. For me, it’s hard to even call it a grocery store really. It’s a special treat when I go because I’m a pretty frugal shopper and this store is most definitely high-end. There’s a grocery store in our area that I visit once, maybe twice, a year.

Never enough thyme zucchini chips