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The Joy of Roasted & Grilled Veggies

The grill is a great option when it’s too hot inside to imagine turning on the oven. But in the Fall, I typically have the oven on for several hours a day, roasting loads of veggies to nosh on throughout the week. Whenever I have an excess of root vegetables, peppers, mushrooms, tomatoes, eggplants, sweet potatoes, apples,—anything—I chop ‘em up and throw them in the oven.

Generally, I stick to 4 rules:

  1. Preheat the oven to 400°F.

  2. Coat the veggies in high-heat oil & season generously with salt & pepper (include other herbs and spices depending on the veggie).

  3. Spread out in a single layer. Use more pans if necessary to avoid overcrowding.

  4. Rotate the pan halfway through; wait until they’ve browned on one side before flipping.

Roasting time varies on the vegetables & how they’ve been chopped, but also on the type of pan, the specific oven, etc.. For more delicate items, I check after 15 - 20 minutes. For starchier, sturdier veggies, I’ll check after 30 - 45 minutes. Oftentimes I’ll mix a variety of similar veggies together, like carrots and turnips, fennel & onions, or peppers and eggplants.

Veggies prepped for grilling

Veggies prepped for grilling

Grilled Tatsoi

Grilled Tatsoi

Roasted beets & sweet potatoes over micro greens

Roasted beets & sweet potatoes over micro greens

Okra skewers

Okra skewers