Roasted Vegetables from the Forest's Edge
Oven-roasted garden vegetables are a true delight...authentic flavors, golden brown cooking and irresistible fragrance.
A simple dish that makes the most of every seasonal vegetable.
Roasted Vegetables from the Forest's Edge
Oven-roasted garden vegetables are a true delight...authentic flavors, golden brown cooking and irresistible fragrance.
A simple dish that makes the most of every seasonal vegetable.
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Serves 4 to 6 guests
Ingredients:
- Carrots: 4
- Potatoes (medium size): 6
- White mushrooms, freshly scrubbed with a dry brush: 6
- Onions: 3
- Zucchini: 1
- Garlic clove: 1
- Cherry tomatoes: 12
- Pul biber (or Aleppo pepper): 1 teaspoon
- Paprika: 1 teaspoon
- Cumin: 1/4 teaspoon
- Herbes de Provence: 1 tablespoon
- Vegetable Stock: Infuse 1 vegetable stock in 150 ml. hot water (5 cups)
- Fruity olive oil, salt and pepper (balsamic cream and parmesan)
Cooking:
- Cooking time: Oven at 190°C (375 ° F) for 60 minutes - Preheat oven beforehand.
Steps:
- Peel all the vegetables except the garlic cloves, and cut them into quarters lengthwise.
- Wash and dry the vegetables , except for the onion quarters and mushrooms, which have already been scrubbed.
- Place in a baking dish, add 4 tablespoons of olive oil and toss.
- Sprinkle with spices, herbs, salt and pepper, then mix again.
- Place in the already hot oven, halfway up, for 60 minutes.
- After 25 minutes, turn the vegetables over and add your homemade stock.
- Tip: 10 minutes before the end of cooking time, I top the carrots with a small drizzle of balsamic cream, then powdered Parmesan.
