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Cooking, Recipe and Food Blog

Oven Roasted Ratatouille

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Oven roasted ratatouille is a pleasing dish which brings out the taste of the vegetables. Enjoy their succulent sweetness combined with a touch of aromatic rosemary.

Serves 6

Ingredients:

1/4 cup extra virgin olive oil

1 large eggplant, cut into 4cm pieces

2 zucchinis, trimmed and coarsely chopped

2 red onions, cut into wedges

1 red capsicum, seeded and cut into 4cm pieces

1 yellow capsicum, seeded and cut into 4cm pieces

5 garlic cloves, finely chopped

1 tablespoon chopped fresh rosemary

6 medium sized Roma tomatoes, quartered

1/4 cup chopped fresh continental parsley

Salt and freshly ground pepper to taste

 

Preheat the oven at 200C. Pour the oil into a large baking dish and heat it in the oven for five minutes. Remove from the oven and add the eggplant, zucchini, onion, capsicums, garlic and rosemary. Toss until the vegetables are coated in oil. Place the tomatoes on top. Bake it in the oven or thirty to forty-five minutes or until the vegetables are tender. Remove it from the oven once again and season it with salt and freshly ground pepper. Stir in the parsley before serving.

 

Image from avlxyz

Roasted Carrots and Parsnips

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Roasted carrots and parsnips is a delicious recipe which is buttery and full of flavor. It is a perfect meal for vegetable lovers, but it will go perfectly well with grilled or braised meat.

 

Serves 8

Ingredients:

60g butter

2 teaspoon caraway seeds or cumin seeds

2 bunches baby carrots, trimmed and peeled

750g parsnips, trimmed, peeled and quartered lengthwise

1 tablespoon red wine vinegar

Salt and freshly ground pepper to taste

 

Preheat the oven at 200C and lightly grease a baking dish with butter. After, put the butter and caraway seeds in the baking dish. Cook it in the oven for five minutes or until the seeds are fragrant and a bit toasted. Remove it from the oven and add the carrots, parsnips and red wine vinegar. Toss until the vegetables are coated in butter. Season it with salt and pepper to taste. Roast the vegetables in the oven for forty to fifty minutes or until they are tender. Serve immediately.

 

Photo Courtesy Of:  Jon Mountjoy

Roasted Vegetables Quesadilla

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Quesadilla originated from Mexico. In most regions, it is made up of heated tortillas with different fillings. Unlike its American counterpart, the traditional version is filled with a wide variety of ingredients, from pumpkin flowers, epazote, chorizo and the likes. Some regions even deep fry the quesadillas until the tortilla is hot and crisp.

I am a big fan of tortillas or any type of food that includes it. It is very flexible and it can be used in different ways. There are corn and flour tortillas. I am fonder of the latter, perhaps because it is the most common. Even my preferred flavors re quite simple- chicken and cheese, mushroom and cheese and garlic and cheese, which is why I wanted to add more spunk to my favorites. Roasted vegetable quesadilla is a sure hit and I highly recommend it.

Serves 2-4

Ingredients:
4  8” flour tortillas

1 cup shredded Monterey Jack cheese

1/2 large onion, sliced

1 green zucchini, sliced

1 large red bell peppers, sliced

1 green peppers, sliced

4 garlic cloves, minced

1 loosely packed cup of fresh thyme

2 tablespoons fresh cilantro

Salt and pepper to taste

1 1/2 cup salsa

Olive oil

Guacamole for serving

Preheat the oven at 200C and line a baking dish with baking paper.

Place the onion, zucchini, red bell peppers and green bell peppers on the lined baking dish and sprinkle it with minced garlic and thyme. Drizzle it with olive oil and season it with salt and pepper. Gently toss the vegetables to make sure that they are seasoned and coated in oil. Roast it in the oven for 20-30 minutes or until the vegetables are soft and the edges are slightly browned.

Put a tortilla on a flat surface. Top it with cheese and then spoon some roasted vegetables on it. Next, add a teaspoon or more of salsa. Cover it with another piece of tortilla.

Lightly grease a large frying pan or skillet with olive oil. Set it over medium heat. Heat the quesadilla in the pan for 2-3 minutes per side, until it is light brown and the cheese melts. Repeat this with the remaining ingredients. Cut the quesadilla into quarters and serve immediately with guacamole and salsa.

 

Photo Courtesy Of: cooking-outdoors

Roasted Vegetable Pasta

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This is a healthy baked pasta dish. The sweetness of the zucchini and the bell peppers make the dish extra tasty.

I prefer cooking it with tomato sauce, but cream is equally good.

 

Ingredients:
3 cups uncooked penne pasta (9 oz)

1 medium red bell pepper, seeded and sliced

1 medium yellow bell pepper, seeded and sliced

2 cups fresh mushrooms cut in half

1 medium zucchini, cut into 1/2 inch pieces

2 tablespoons olive oil
1 teaspoon Italian seasoning

1/4 teaspoon salt

1 cup tomato sauce or cream

2 cups milk

2 cups grated Cheddar cheese

 

Preheat the oven at 350F.

In a pot of boiling water with salt and oil, cook the pasta according to package instructions or until al dente. Drain and set aside.

In a large bowl, combine the bell peppers, mushrooms and zucchini. Add oil, Italian seasoning and salt. Toss well until the vegetables are coated with oil and spices.  Place the vegetables in a greased baking pan. Bake it for 15-20 minutes or until they are soft. Transfer them to a plate.

In a saucepan under medium heat, combine the milk and tomato sauce or cream. Stir in half of the cheese until it is melted. Add the pasta and half of the vegetables. Mix well.

Place the pasta in the baking pan.  Top it with the remaining vegetables and sprinkle with cheese. Bake for 25-30 minutes or until the cheese bubbles and turns light brown. Let it cool for 5 minutes and then serve.

 

Photo Courtesy Of: mastermaq