I was reading over at “Straight to the Bar” about having a snack of roasted vegetables, and it sounded good so I tried it the other night.
Take whatever vegetables you have laying around, slice them up into small pieces, and throw them on a roasting pan with some olive oil and whatever herbs suit your fancy. Roast them in the oven for 15 to 20 minutes at around 375°F to 400°F. When I tried it, I used carrots and cucumbers alongside my chicken drumsticks for the last 15 minutes. The cucumbers came out all right but not great, but the carrots were very good. We put some thyme and onion salt on them along with the olive oil. I definately plan on experimenting further.
Cuke’s don’t cook well at all. Zuccini, OTOH, is even better than carrots.
Potatos (sweet and white) take well to this treatment too.
Ooh, Zuccini, good idea. The only reason I threw cucumbers in there was because we had half of one that needed to be eaten and I was willing to try anything. I will have to try the Zuccini next week; I don’t eat potato products of any sort, but my fiancé might be interested in using one. We have a couple left that need to be eaten.
Blaine, if you end up with spare bits of cucumbers (seems to be a common thing -- I always end up with a couple hiding in the fridge) try juicing them. There are thousands of recipes out there, and a lot have cucumbers in them.
As for potatos, are you allergic or is it a conscious thing to avoid them?
I try eating potatoes every year or two, but I just don’t like them, nor do I like potato products. I can eat potato chips, but I am not a big fan, and I do not like most french fries. I am just an odd duck. I just eat a lot of pastas and rices instead.