ROASTING VEGETABLES
The secret to great roasted vegetables is to choose vegetables that cook at the same rate, roast them at 450 degrees in a Pyrex dish so they won't burn and add any ingredients that might burn at the end. Cut vegetables into similar sized pieces and toss with extra virgin olive oil, salt and pepper. Spread the vegetables in an even layer in the dish and roast from 20 to 45 minutes, stirring every 15 minutes. Combine whatever herbs, sauces or additional seasoning you choose and toss with roasted vegetables right before serving. Here are some combinations to try:
Carrots, parsnips, shallots, rosemary and thyme (45 min)
Green beans, thinly-sliced onions, ginger and lemon (20 min)
Butternut squash, red potatoes and shallots
Potatoes, turnips, shallots and bacon (35 min)
ROASTED BEETS
Roasting is one of the best ways to prepare beets. Preheat oven to 350 degrees. Wash and trim beets, leaving the tap root and about 1" of the stems intact (to prevent bleeding during cooking). Toss beets with olive oil and place them in center of a large piece of heavy duty aluminum foil. Add two cloves of peeled garlic, salt and pepper. Wrap tightly and place package on baking sheet in center of the oven. Bake for 30 to 60 minutes, depending on the size of the beets. When tender, trim tops and bottoms and slip off skins. Slice, season with salt and pepper, and toss with vinaigrette or butter and herbs. Add briefly sauteed beet greens for an even better treat.
ROASTED TOMATOES
Roasted tomatoes (use your ripest ones for the best flavor) are more delicate and require a cooler oven and longer roasting time. Preheat the oven to 350 degrees. Line a large heavy baking sheet (with sides) or Pyrex dish with foil and coat with 3 TBS of olive oil. Cut tomatoes in half (across - not through the stem end) and place cut side up in the pan. Brush with olive oil and top each half with a thin slice of garlic, a pinch of salt, a pinch of sugar, a sprinkle of thyme and a few drops of balsamic vinegar. Pour 3/4 cup of olive oil around tomatoes and roast for 3 to 4 hours or until dark reddish brown. Let rest for 15 minutes before serving. These tomatoes can be refrigerated for up to a week or kept in the freezer for up to 2 months. The tomato oil from the bottom of the pan can be stored in the refrigerator for a week or so and used for vinaigrette.
Some serving ideas for roasted tomatoes: spread on grilled bread with some basil, use in a sandwich with cheddar and bacon, or chop and serve over warm pasta.
