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Roasted Vegetables: Recipes and Tips

Roasted veggies add flavor and nutrition to pizza, sandwiches, pasta and more.

How Long Should I Cook Roasted Vegetables?

Keep in mind that these lighter density vegetables have the fastest cooking times:

  • Tomatoes
  • Summer squash
  • Eggplant

These can take as little as 20 minutes to roast at 350-375 degrees. But if you're baking them in a 400-degree oven along with medium and high density vegetables, just cut them in larger, thicker pieces and they will handle the higher temp and longer cooking time just fine.

These medium-density vegetables take a bit longer to cook:

  • Onions
  • Peppers
  • Winter squash

These higher density vegetables, meanwhile, have the longest cooking times:

  • Potatoes
  • Carrots
  • Beets
  • Pumpkins

Medium- and high-density vegetables tend to roast better at 400 degrees and can take up to 60 minutes to cook.

How to Roast Garlic

If you like garlic, you'll love roasted garlic. If you don't care for raw garlic, you might still love roasted garlic! The magic lies in the fact that the longer you cook garlic, the milder and sweeter it becomes. Roasting garlic in the bulb is a little different that roasting other vegetables and it deserves its own set of instructions.

This is my tried-and-true method of roasting bulbs of garlic!

  1. Preheat oven or toaster oven to 400 degrees. Take out a sheet of foil and lay it on a flat surface.
  2. Cut about 1/4-inch off the pointed end of the garlic bulb. This will expose the top of most of the garlic cloves in the bulb. Drizzle about 1/2 teaspoon of olive oil over the exposed cloves. Sprinkle the top with freshly ground salt and black pepper if desired. Wrap the foil up around the garlic bulb and fold or twist the foil at the top to seal in garlic bulb.
  3. Bake for 30 or 40 minutes or until the garlic cloves are golden brown and completely soft.

8 Ways to Use Roasted Veggies

Here are some of the ways I like to cook with roasted vegetables:

  1. Make your pizza a gourmet delight by topping it with roasted veggies. Try roasted garlic, onions, eggplant, tomatoes, peppers, zucchini, etc.
  2. Use roasted vegetables as all or part of the filling for your sandwich or pita pocket (eggplant, red peppers, tomato, yellow or zucchini squash, onions, etc.).
  3. Use roasted vegetables as part of the filling in your quesadilla, taco, or burrito (onions, squash, red pepper, etc.).
  4. Roasted vegetables make a fine main dish if blended with nuts and cheese.
  5. Roasted vegetables can serve as a side dish to complement a meat, fish, or vegetarian entree.
  6. Roasting vegetables before adding them to soups, stews, or salads will intensify the flavors of these dishes and make them even more fabulous.
  7. Use roasted vegetables as ingredients for spreads or dips. Try roasted eggplant, onions, and garlic.
  8. Add them to your favorite cold or hot pasta dishes.

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