Tuesday, May 20, 2014

Roasted Veggies

I've had some luck recently with a couple of roasting experiments.

Basil Zucchini Wedges:  I tossed the wedges with gluten-free bread crumbs, chopped basil from the garden, salt, pepper and olive oil, then roasted them for 25 minutes at 425. The basil was so delicious roasted, and the wedge-shape of the squash allowed for more crisping surface. I've not put this into a recipe format yet because I believe I'd like these better at a higher heat for less time (more crispy, less mushy). I'll share future results.

This is Buffalo Roasted Cauliflower: I blanched the cauliflower first, then tossed it with Texas Pete hot sauce, gluten-free bread crumbs and olive oil, and roasted it at 425 for 30 minutes. This could have also benefited from a higher heat. My bottle of Texas Pete was the shaker kind, so I only liberally sprinkled the cauliflower with the sauce instead of coating it. I need to do some more testing to come up with the proper amount. This wasn't very spicy, but it was good anyway. I'll keep you posted on how this experiment evolves.

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