Tasty Vegetables for the Lazy Ones

Growing up eating almost exclusively homemade Chinese food, I can remember the only time where the oven was put to its intended use, and not as a storage space for extra pots and pans as it was in my parents' kitchen. It was during one unfortunate Thanksgiving where my parents got it into their heads that in addition to the usual feast of a mountain of home cooked Chinese food, they would also roast a turkey and finally satisfy their curiosity about this American tradition. Needless to say, the turkey was a complete failure, undercooked, dry and so unappetizing that our dog was the only one who ate more than one bite.

I didn't take to the oven easily. It took me about two years to get over my simultaneous amazement and mistrust that most things cook in the oven untended for relative long periods of time. Having grown up with a tradition of Cantonese cooking where most things are cooked over high open flame for short periods of time, an oven is almost the antithesis.

But boy oh boy have I come a long way. My new favorite way to cook vegetables is to simply roast it. Roasted squash, perfect for winter soup. Roasted beets, simply divine. Roasted asparagus with olive oil, salt and pepper, I can eat everyday for the rest of my life. Roasted cauliflowers with spices, possibly my new favorite snack. The list goes on and on. The best part is that no matter what vegetable you roast, the only thing you have to do is turn on the oven, drizzle the vegetables with some oil and seasoning to taste, stick it in the oven and minutes later, voila! Deliciousnes!

ROASTED BELL PEPPERS

Preheat oven to 425 degrees Fahrenheit. Rinse peppers and pat dry. Line in a baking pan, making sure not to overcrowd them. Brush generously with olive oil. Roast for about 30 minutes, rotating pan about half way through. Peppers are done when the skin is moderately blackened and blistered. Wait for peppers to cool and then peel off the skin and top before serving.

ROASTED PEPPER PASTA SAUCE

Roast peppers as described above. Puree skinned peppers in a food processor or blender. Season with some finely chopped parsley leaves and salt and pepper to taste. Serve over cooked pasta (big shells work well because it scoops up the sauce) and shredded Parmigiana cheese.

ROASTED EGGPLANT

Preheat oven to 425 degrees Fahrenheit. Slice eggplant width wise about 1/2 inch thick. Line in a single layer on a baking sheet. Drizzle with olive oil and salt and pepper to taste. Roast for about 20 minutes, until tender and browned. Flip slices over about half way through.



ROASTED ASPARAGUS

Preheat oven to 425 degrees Fahrenheit. Line asparagus in a baking pan in single layer. Sprinkle with sea salt and fresh ground pepper to taste. Drizzle generously with olive oil, about 2 tablespoons. Roast for 15-20 minutes or until tender and slightly browned.

RISOTTO WITH ROASTED PEPPER BROTH

Roast peppers as described above. Puree skinned roasted peppers and dilute with water or broth in a 1:1 ratio. Simmer over low heat.

Cook Risotto according to directions, using the roasted pepper broth in place of water or chicken stock. Season according to taste.