So my friends, the first question that I received was yesterday from a dear man who was there the moment that I got engaged and in fact took one of the best pictures commemorating the event for me. In case I didn’t thank you then, THANK YOU! It is one of C and I’s favorite pictures of all time.
The question was as follows; “How can I roast in the oven zucchini, peppers, onions, eggplant and carrots in oven. Want them tender yet with a little crispness left. What can I baste them with? Mine always turn out hard.”
My suggestion was to buy a cast iron griddle pan. I’ve attached a link here to a great example;
http://www.crateandbarrel.com/family.aspx?c=489&f=3724
On the stovetop you would then heat the pan until it is smoking hot. While you are waiting for the pan to heat up make sure that you heat the oven to approximately 325 F. I say approximately because every oven is different, some get hotter and some are cooler.
Toss the vegetables in a little olive oil (or whatever fat substitute you prefer) along with some salt, pepper and some fresh herbs if you are so inclined. In order to avoid excessive browning I like to add an acid, either lemon juice or lime juice just as I am about to put into the pan. It both imparts flavour and helps to prevent discoloration. Once you have seared both sides you want to put them into the oven for about seven to ten minutes. Again times vary according to your oven so keep a close eye.
This should make your roasted vegetables taste delicious and have just the right mouth feel if I understood your question correctly.
Thank you for your question and I look forward to many many more.
SDM
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