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Oven Baked Vegetable

post #1 of 6
1/13/07 at 10:48pm
Thread Starter 
I forgotten where I came across a Posting on how to bake fresh vegetables in the oven. A healthy form of cooking with dashes of olive oil and seasoning. Anyone cares to refresh me on this subject.

Also how to post or upload photograph here.

Yummy!
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post #2 of 6
1/14/07 at 3:02am
I love baked vegetables.All I do is chop into chunks some courgette,eggplant,bell peppers,quartered onions and anything else I have,butternut squash,anything really.Drizzle over some olive oil,sea salt and black pepper,bash 2 or 3 cloves of garlic and throw in skins and all and a couple of sprigs of Thyme and Rosemary.Mix all together and bake until softened and slightly charred at the edges.Serve with a sprinkling of Balsamic and some good bread to mop up the juices.:lips:
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post #3 of 6
1/14/07 at 12:01pm
Voila, that's right, just put some vegetables in one layer on a baking sheet, olive oil, salt & pepper and herbs like thyme or rosemary, bake for an hour at 400 degrees F and you're done. I like carrots, fennel, onion, turnip, any kind of root vegetable will work. Good luck!
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post #4 of 6
1/14/07 at 12:43pm
Taught a basic cooking skills class on Saturday, and one of the dishes we prepared was Roasted Root Vegetables. Give the class lots of cutting to do for knife skills and use of a peeler...potatoes, sweet potatoes, parsnips, carrots and turnips. All peeled and cut into a 3/4" dice, tossed with olive oil, salt and pepper and roasted at 400 till done.

They also sliced and diced 10 pounds of onions, and each group of three students used two cups. So when I got home last night I made a whole pot of French Onion Soup...and it was wonderful...and they did the hard part! One of the benefits of teaching cooking classes.

Jim :crazy:
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post #5 of 6
1/14/07 at 4:11pm
Thread Starter 

Oven roast Vegetable

Learned somethings. Anyways to make it more fancy, nice presentation like in fine dining or any phots to see anywhere?
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post #6 of 6
1/14/07 at 9:50pm
Your post seems to me to be an odd series of questions and comments for a "Professional Chef".
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