This is a very versatile recipe and can be used on just about any type of vegetable. The real key here is to cut everything to the appropriate size so that the vegetables will cook evenly. Also, having some understanding about what vegetables cook at around the same time helps. For instance, if I was to cook asparagus and parsnips together, the asparagus just needs to be kissed with heat, not cooked for a long time, so if I have a softer, faster cooking vegetable, and want to serve it as a medley, I would simply cook the asparagus separately and mix the veggies together once they are finished cooking. Root vegetables all cook at about the same time, so as long as they are the same size, you can roast them all mixed together. Soft vegetables, such as asparagus, zucchini etc., all cook rather quickly, so they can be cooked together with a watchful eye as long as they are the same size. Uniformity in density and size are the important pieces here, the rest is simply
Serves Approximately 4
- 6-8 Cups Mixed Roasted Vegetables
- 6 Tablespoons extra virgin olive oil
- 1 Tablespoon freshly minced garlic
- 2 Tablespoons chopped fresh herbs****
- Salt and Pepper to preference
- 1 Tablespoon butter
****Go for hard and woody herbs for the best results. Hard herbs like rosemary, thyme etc go well will high heat and cooking. Soft herbs bring fantastic flavor, but you will want to add them after the cooking process to gently warm them but not cook hard. Basil, dill, mint are examples of soft herbs that I would recommend for use. For this recipe, I will be using 1 Tablespoon of chopped thyme, and 1 Tablespoon of chopped rosemary.
- Cut all of the vegetables to a similar size, and separate into dense and not as dense for cooking. Do not cut the vegetables too large or it will take too long in our wood fired oven and the outside will burn but the inside will be raw, as well as keeping the cook time short enough as to not burn the garlic. We are going to cut the vegetables for this dish to approximately 2 in dice. I do however want to embrace the rustic nature of this process and will not get to perfect or exact. Toss all of the ingredients together except for the butter to coat the vegetables well.
- Cook the vegetables in a lightly oiled baking dish or sheet pan for approximately 15- 20 minutes or until lightly caramelized and tender. Butter burns so we will ad it in the last 5 minutes of the cooking process to add some richness and flavor.
Chef Todd Thompson