Learn how to perfectly roasted vegetables

1. Roast vegetables First

Asar means more cooking heat. This method of stamps quick cooking in the vegetable juice and caramelize the sugar on the outside, deepening the flavors. Vitamins and flavors remain in the food instead of leaching into the cooking liquid as they do when grilled or cooked.

The best way to roast vegetables
Cut vegetables into uniform size. Is generally smaller is better (1/2 inch cubed 1/2 inch thick, or 1/4 and 1 inch long strips). Put the vegetables in a large bowl and lightly with vegetable oil or butter. The fat that helps form a crispy outer coating and seal in the flavors. Transfer the vegetables in a shallow roasting pan or baking sheet with sides, large enough to hold the vegetables in a single layer.

Roast the vegetables dyed to 425 ° C, stirring and turning with a spatula every 10 minutes or until soft and light. Should not appear burned. Season to taste Season the vegetables with salt and pepper.

Advice

• Select the freshest vegetables; Roasting enhances the flavor, so it's good to have to start.

• Use the mushrooms and tomatoes in moderation. The flavor of the mushrooms become unbearable, and tomatoes will clear liquid that can make other vegetables to a pulp.

• Herbs and spices can enhance the taste of grilled vegetables. Add them when. The coating of vegetable oil or butter