General guide to roasted vegetables

A picture called Step 4 of BBQ Catfish.

1

Heat the stove. Heat the furnace to 400~500 degrees Fahrenheit (about 200~260 degrees Celsius). Vegetables need high-temperature cooking to be educated and taste good. Too low temperature will cause overcooking and affect the taste of vegetables.

2

Prepare the vegetables. Rinse vegetables with cold water and clean up the absent stems and leaves. Then cut vegetables according to the actual situation, cut into pieces of moderate size, and fully barbecue. Finally, put the cut vegetables into the bowl.

The smaller the vegetables are cut, the faster the barbecue will be; On the contrary, the bigger you cut, the slower you bake.

Remember, vegetables will shrink and become smaller after barbecue, so calculate the appropriate number of copies.

three

Get the pot ready. Stick aluminum foil on the surface of barbecue pot or baking pot, or stick silicone pad along the edge. This helps to reduce the cleaning work after barbecue.

It is a better choice to use a low-side baking tray, because this pot can make vegetables better exposed to the heat of the stove.

Metal baking pans are best. If glass or ceramic plates are placed directly on the stove, they are likely to break.

If you only have glass or ceramic plates, preheat them slowly before putting them on the stove.

four

Season vegetables with cooking oil and seasonings. Add a teaspoon of olive oil to a large bowl of vegetables (more can be added according to personal taste). Stir several times by hand or spatula to ensure that the vegetables are in full contact with the oil. Add seasoning such as salt and pepper, and then stir.

You can add any seasoning you like at this time. You can try adding a few cloves of garlic (minus what garlic doesn't have), a teaspoon of lemon juice, and some herbs (such as rosemary, thyme, oregano or sage).

You can also try different kinds of cooking oil. Olive oil is the most commonly used, but you can try sesame oil, peanut oil or safflower seed oil.

Some chefs use a simpler way-directly sprinkle oil on the baking tray. This method is not to say no, but it will use a lot of oil and most of it will be wasted. And the oil on the baking tray is likely to burn, and so will the vegetables.

five

Put the vegetables on the baking tray. Spread the oiled vegetables out and put them evenly on the baking tray, so that they can fully contact the heat of the stove. If the dishes are placed too closely, they will become steamed vegetables instead of baked vegetables.

If you want to roast different vegetables, put them separately according to the time needed. Carrots, radishes and other vegetables generally need to be roasted for 45 minutes, while soft vegetables such as zucchini, eggplant and asparagus only need to be roasted for 10~ 15 minutes.

six

Roasted vegetables. Place the baking sheet with vegetables on a heated stove, usually on the middle or top floor. The baking time varies from 15 minutes to 1 hour depending on the vegetables. After the vegetables are roasted, the middle will become soft and the edges will become golden and crisp.

Halfway through the baking, you need to check the condition of the vegetables and turn them over quickly. This way, vegetables can be roasted evenly.

seven

Serve. Serve your roasted vegetables right away. The combination of grilled dishes and meat dishes is amazing. You can also mix salad or cook soup with the leftover roasted vegetables.

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Method 2

The second method, a total of two:

Method for baking specific vegetables

1

Roasted carrots and European radishes. Carrots and European radishes are two similar vegetables, and it is very beneficial to cook these dishes by barbecue. The use of barbecue can consume sugar in vegetables and make dishes look good. Carrots are sweet and nutritious when baked.

Cut: Here's a clever way to cut carrots: cut them at a 45-degree angle, about 1 inch (2.5 cm) each, and then turn around and repeat the previous action. This weird oblique triangle will make the sugar on the surface of radish look like magic. Of course, a semicircle is also good. By the way, the center of European radish is as hard as wood, so you can remove it first.

Barbecue time: At 450 degrees Fahrenheit (260 degrees Celsius), carrots and European radishes take 30 to 40 minutes to cook, depending on the thickness. Thirdly, the radish pieces should be the same size, so that we can grasp the time.

Seasoning collocation: in terms of seasoning, carrots and European radishes can be described as versatile. You can add a few teaspoons of honey to highlight their sweetness; You can also add some balsamic vinegar to weaken their sweetness. Rosemary, thyme and fennel are all popular vanilla seasonings.

2

Roasted Brussels sprouts. This classic holiday food usually has a bad reputation, but your roast Brussels sprouts can make people who hate it like it. Fresh and tender inside, crisp appearance and sweet aftertaste. Roasted Brussels sprouts can be a delicious and healthy side dish on your table all year round.

Cutting: remove the stem and clean the yellow leaves. Cut Brussels sprouts in half lengthwise.

Barbecue time: At 450 degrees Fahrenheit (260 degrees Celsius), Brussels sprouts take 30 to 40 minutes to ripen. When barbecuing, the Chinese cabbage is cut down and placed on the baking tray; Halfway through the baking, shake the baking board a few times.

Seasoning: It is great to add olive oil, salt and pepper to Brussels sprouts. Adding balsamic vinegar can make it taste more fragrant. If you like early adopters, you can add bacon, Italian bacon or roasted pine nuts to roasted Brussels sprouts.

three

Baked eggplant and zucchini. Baked eggplant and zucchini can give you a taste of Mediterranean customs. After baking, eggplant and zucchini become tender and crisp. With feta cheese, red onion and chickpeas, it tastes delicious and can be regarded as an indispensable vegetarian dish.

Cutting: For zucchini, you need to remove its roots and cut it in half lengthwise. As for eggplant, if you want to peel it, peel it off and cut it into four long strips, about 1/2 inches (1.2 cm) thick.

Barbecue time: At the temperature of 450 degrees Fahrenheit (260 degrees Celsius), eggplant and zucchini need 10~20 minutes to be cooked, depending on the thickness.

Seasoning collocation: sour seasoning, such as balsamic vinegar and lemon juice, is very suitable for baking eggplant and zucchini. Adding chopped basil leaves, chopped Fontina cheese and Parmesan cheese, or chopped Fida cheese to roasted eggplant and zucchini also has a special flavor.