Are you a fan of roasting veggies!?! Maybe you took advantage of roasting winter vegetables but now with the promise of spring, we will all be able to use our grills (and ovens too) to roast fresh produce.
Here are a few easy steps to remember when roasting your vegetables according to chef Robert Lewis who was featured in Diabetic Living‘s Spring 2014 issue.
Step 1: Preheat oven to 425 degrees F. Line a 15 x10x1-inch baking pan with foil, then coat it with nonstick cooking spray. (Use a pan without sides for summer squash.) Starting with one pound of vegetables, cut up as desired.
Step 2: In a bowl, toss vegetables with 1 1/2 teaspoons olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper.
Step 3: Transfer the cut-up vegetables to the prepared pan. Arrange in a single layer in the pan.
Step 4: Roast accordingly (time per vegetable variety will vary). Turning once halfway through roasting time, until vegetables are caramelly, brown, and crispy—or as Lewis says, “until they’re the way you like them!” Add your own seasonings to add individual flavor to your dishes!
Enjoy the abundance of fresh produce this spring & summer!
Latest posts by Litsa @How to Have it All (see all)
- Mushrooms: Portobello, Morels, & More - April 25, 2016
- Giving Back: Get Involved - December 2, 2015
- The Autumn Advantage - December 1, 2015
