I haven't found many good ways as of yet so I would be interested. I am finding more stores selling stuff already cut up and so I buy a lot of that.
-----Original Message----- From: Pamela Fairchild via Cookinginthedark <[email protected]> Sent: Thursday, May 24, 2018 3:38 PM To: [email protected] Cc: [email protected] Subject: Re: [CnD] OVEN ROASTED VEGETABLES 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 <[email protected]> -----Original Message----- From: Marilyn Pennington via Cookinginthedark <[email protected]> Sent: Wednesday, May 23, 2018 10:13 PM To: [email protected] Cc: Marilyn Pennington <[email protected]>; [email protected] 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
