22 August 2010

Roasted Vegetables

I love vegetables. I find them much more convenient to cook, especially for a 1-person meal and with so many different types of flavours: sweet, sour, bitter, peppery, fresh... I guess I could probably do without meat for a day, but definitely have to have my vegetables.

I found myself craving for roasted vegetables the other day and whipped up a batch. Although very simple and quick, I really like how flavourful the vegetables become from roasting in just a drizzle of olive oil and a sprinkle of salt and pepper. Warm, wholesome and hearty. I sometimes mix a simple dressing of red wine vinegar, wholegrain mustard and something sweet like strawberry jam, seasoned with salt and pepper to eat as a warm salad, but it's just additional and could definitely be done without.

No recipe, but hey, just drizzle cut vegetables with some olive oil and sprinkle with cracked black pepper and some sea salt. Roast in the oven at 220 degC until the vegetables are tender. I used a mixture of pumpkin, potatoes, carrots and onions cut into wedges. Sweet potatoes would be great too. I also recently discovered one of the most delicious vegetable when roasted: garlic! I never knew the humble garlic clove could develop so much sweetness and flavour with just 20 minutes in the oven. I was skeptical until I tried it for myself and it was so good! I didn't think my friends believed me either until I decided to roast whole heads of garlic over the grill for a recent barbeque to make my own garlic bread.

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