I love these so much that I think it is worth sharing my method. Feel free to add your own ideas and comments.
It was Shereen's roast chicken thighs recipe that got me started because she adds onions and garlic to the roasting tray. In any case, they are fantsatic hot or cold and really tasty.
Peppers provide the best, tastiest and juciest results. Bell work well and, of course, Romano are best of all. I wash, de-seed and chop them into sections about 5cm square. Then coat them in the liquid and lay them out on the foil.
Whole bulbs of garlic are great, as are the hearts of red onions. I treat them both in the same manner: just leave the skin on and slice a little off the top and bottom. Stand them on the foil and drizzle a little olive oil over them.
I fold the foil over to prevent them from burning and cook them at 180 c fan (200 non-fan) for about 40 minutes, checking after 30 minutes.
Mushrooms and tomatoes are done in the same way but they take only 20 minutes or so, therefore I do them on a second roasting tin that goes in later. Or I just add them to the peppers later if I am doing just a small quantity.
And chunks of chorizo added to the tray give it an extra delicious smokey paprika flavour...even yummier.
I adore roasted veggies and will try out your method Danny if I can find arome saveur.
Sue, I do all that you do, but I also add sweet potato. I always think it roasts really well with great flavour. I don't add chorizo so may try that sometime when I am not trying to lose weight.
My mouth is watering now!!!!!
I'm not really keen on sweet potato, Danuta, it's one of those veggies I can't really make my mind up about. I feel as though I should like it, as it's sort of potato-like (and I do love potato in any way, shape or form) and it's healthier as it has less starch. Each time I try it though, I think "hmmm, don't really like this, it's too.....erm, sweet!"
Mmmm, yes yummy roasted vegetables, get me every time with the exception of courgettes and sweet potato. Danuta, the Arome is simply Maggie Liquid Seasoning usually available in Supermarkets.
I love roasted veggies, often do them in winter for a change as a roast dinner with yorkshires and meat. At that time of year I use all the root veg, carrots, swede, butternut, sweet potatoes, parsnips (of course) and onions, similar process but just need to cook them for longer.
When we do roast veg, we use pepper, onion, garlic, sometimes sweet potato, celeriac, courgette or squash depending on what veg we have in the house. The garlic usually only gets added halfway through.
The main flavour we add is jerk seasoning which adds a mixture of sweet and spicy to the veg.
That sounds good. May try that too. I am such a fan of roast veg, it is good to get some variations.
What fantastic ideas - like adding chorizo - I would never have considered that but we love it added to various casseroles. Thanks, Sue - and yes, Aspinalls is in our area, probably closer to Chris than us but we know their produce very well.
I, too, detest the sweet potato.
Yorkie - the winter variations are a totally different dish IMO. No problem mentioning them but I was concentrating on the summer stuff. I adore roasted parsnips but why do carrots not work so well?
You're welcome Danny and Chris. Ooh Chris, I like the idea of chorizo with baked beans!
I like roasted carrots. Only if done whole, though and sprinkled with thyme before cooking.
Thanks for that carrot tip, TA. I think I tried carrots only twice and gave up on them because they were uncooked when everything else was done.
I will try carrot and thyme next time and maybe give them a bit longer.