One problem with things like roasted vegetables is getting all the pieces
uniform in size so they cook at the same time. I am curious to know what tools
people are using for such things as cutting, chopping, etc., that allow for
control of size and save time from the never ending job of cutting things up in
the kitchen. Also for slicing, etc.
One of my all time favorite tools is the humble egg slicer. Put the egg in and
slice it, lovely even slices, and if you turn the egg 90 degrees, you get egg
pieces as for salads, toppings, etc. My daughter also slices mushrooms with
hers. I just buy them already sliced if the store has them.
I have a nut chopper, which is a jar with a lid that has a chopping blade that
moves up and down for the chopping.
I would like to hear about other favorite cutting tools that you actually use
and like.
Pamela Fairchild
<pamelafairch...@comcast.net>
-----Original Message-----
From: Marilyn Pennington via Cookinginthedark <cookinginthedark@acbradio.org>
Sent: Wednesday, May 23, 2018 10:13 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington <m51penning...@gmail.com>; santas-works...@groups.io
Subject: [CnD] OVEN ROASTED VEGETABLES
OVEN ROASTED VEGETABLES
2 red peppers
1 green bell pepper
2 onions
2 zucchini
8 oz. box mushrooms
6 new potatoes, scrubbed
1 tsp. salt
2 cloves garlic, crushed or pressed
coarsely ground pepper
1/2 tsp. oregano
1/2 tbsp. basil
1/2 tsp. rosemary
Wash and dry vegetables. Any combination of vegetables in season may be used.
Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes can
be parboiled (or put in first). Arrange vegetables in a baking dish or roasting
pan in a single layer.
Crush the garlic with salt using the side of a large knife until pureed (or use
a garlic press). Stir into oil.
Drizzle the vegetables with olive oil and toss to coat well.
Sprinkle with pepper, oregano, basil and rosemary.
Roast in oven at 400°F; reduce heat if vegetables are browning too quickly
before they are done. Vegetables may not cook at the same rate. As some of the
vegetables cook, they may be removed while the others are left to finish
cooking. Add more olive oil if the vegetables absorb the oil and become dry
during the cooking (or use olive oil spr
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