roasted vegetables Archives - The Midnight Baker

Roasted Vegetable Salad

Judith Hannemann — Sat, 01 Jun 2019 23:00:32 +0000

Roasted vegetable salad so good you’ll make it over and over. The balsamic garlic vinaigrette is a keeper too.

Awesome Roasted Vegetable Salad

The only word that comes to mind about this is “awesome.” After one taste, I was in heaven.

Maybe that’s because it has all the veggies I’m crazy about and that’s eggplant mainly. I cannot begin to say how much roasting these vegetables brings out terrific flavor. The main reason is the sugar that’s in them caramelizes and they get slightly crispy too.

And the dressing? Well, that’s to die for and I’m sure you’ll make it to use on other salads too. It would probably make a great marinade for meats as well.

Oh That Dressing

The dressing is so simple to make that you wouldn’t believe how flavorful it is.

It’s quite garlicky, but I love garlic so I used two large cloves. If you don’t want it as strong as I do then go with one clove.

It’s also important here not to substitute onion for the shallot. Yes, I know they’re pricy, but you don’t need much. One small shallot is more than enough. And do use the whole-grain dijon mustard because it adds a bit more texture. I’m also sure you’ll really like the whole-grain variety, so it will be money well spent.

The vinaigrette will automatically emulsify when you use the mustard, so there’s no dribbling the oil in this. I consider that a real plus!

Grill Or Oven

While I did this in the oven because it was a chilly (yes, even in late May) and rainy day, this is also well suited to outdoor grilling. You will need one of those BBQ trays with holes in it for this due to the small pieces of vegetables. One of those large grill pans will do nicely.

As I said before, I did this in my oven. I’m lucky enough to have a dual-fuel range that has a true convection oven setting. If you have a large convection oven, that’s the way to go with this because the vegetables will roast nicely and crisp up.

The Recipe

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Roasted Vegetable Salad

Even the kiddos will beg for seconds of these veggies

Prep Time10

Cook Time40

Course: Main, Main Course, Salad, Side Dish/Salad

Cuisine: Mediterranean

Keyword: roasted vegetables, salad, vegetarian

Servings: 6

Calories: 291kcal

Author: Judith Hannemann

Ingredients

1 large eggplant (aubergine) halved and cut into 1/2-inch slices
2 cups butternut squash peeled & cut into 1-inch cubes
2 medium zucchini (courgettes) halved and cut into 1/2-inch slices
2 large red peppers seeds removed, cut into 1 1/2-inch pieces
4 tbsp olive oil
salt and freshly ground black pepper to taste

Dressing

2 tbs balsamic vinegar
4 tbs olive oil
1 tsp sugar
1 1/2 tsp whole-grain Dijon mustard
1 shallot finely chopped
1 garlic clove crushed

Topping:

4 oz crumbled feta cheese
2 tbs coarsely chopped mint
2 tbs coarsely chopped basil

US Customary - Metric

Instructions

Preheat the oven to 425 degrees F (if you have a convection oven preheat to 400 degrees F). Line two large baking sheets with parchment.
Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking sheets.
Roast in the oven for 30–40 minutes, or until golden and little crisp Leave to cool on the baking sheets.
For the dressing, measure all of the dressing ingredients into a small bowl. Mix well and season with salt and pepper.
Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Sprinle with the feta., mint and basil and serve.

Notes

Adapted from Mary Berry

Video

Nutrition

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Roasted Pepper Whole Wheat Pasta Salad

Judith Hannemann — Sat, 24 Jun 2017 23:00:48 +0000

Roasted peppers and whole wheat pasta give this salad tons of flavor. The balsamic dressing is to die for too!

It’s Pasta Salad Time

OK I know this is a year-round item, but summer really is when most of us think of pasta salad.

This one is a bit out of the ordinary since it not only uses roasted peppers, but it’s made with yummy whole wheat pasta. So I’d venture a guess that this particular pasta salad is a bit more healthy because of that.

Roasted Peppers And Other Stuff

I had a boatload of bell peppers so I decided to fire roast them on my gas grill and use them in this salad. Originally, that was all I intended to add.

However, the same friend who gifted me with all the peppers–and various colors too–also gave me a couple of zucchinis. So I figured I’d roast them and add them to the mix.

I also had a cup or two of yellow and red grape tomatoes, and said what the heck, and threw them in too.

While the roasted bell peppers are the dominant flavor, roast any veggie you like to toss in as well.

A Dressing To Die For

You heard that right. Ooooh baby, is this dressing good!

This dressing is another instance where I’m amazed at how so few ingredients produce such great flavor.

It contains 4 basic ingredients–balsamic vinegar, garlic, olive oil and dijon mustard.

The dijon mustard is there to help emulsify the oil. Add about a tablespoon to any vinaigrette then process in a blender while adding the oil in a slow but steady stream and your dressing will hold together and not separate!

The Recipe

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Roasted Pepper Whole Wheat Pasta Salad

Roasted peppers and whole wheat pasta give this salad tons of flavor. The balsamic dressing is to die for too!

Prep Time20

Cook Time15

Total Time35

Course: pasta, salads

Cuisine: American

Keyword: pasta salad recipe, roasted peppers, whole wheat pasta

Servings: 8

Calories: 285kcal

Author: Judith Hannemann

Ingredients

8 oz uncooked whole wheat rotini or similar shape
1 medium green bell pepper
1 medium red bell pepper
2 cups grape tomatoes
1 medium zucchini
1 medium orange or yellow bell pepper
2 tbsp olive oil

DRESSING

3 tbsp balsamic vinegar
1 tbsp dijon mustard
1 clove garlic minced
1/2 cup olive oil
Salt & pepper to taste

Instructions

Cook pasta per package directions. Drain and rinse; set aside.
Cut the peppers in half and remove seeds and ribs. Slice the zucchini about 1/4-inch thick. Place the peppers, zucchini and tomatoes in a large bowl and drizzle with the olive oil; toss to coat.
Heat BBQ grill to high. Using a BBQ frying pan or grill pan, roast peppers, zucchini and tomatoes until they begin to char an blister. Remove from heat and let the veggies cool.
Cut cooled peppers into strips about 1/4-inch. Mix the grilled veggies and the cooked pasta in a large bowl.
To make dressing, combine the vinegar, mustard and garlic in a blender or small food processor. With blender running, slowly add the olive oil. Add any salt/pepper to taste.
Drizzle desired amount of dressing over the pasta mixture.
Refrigerate pasta salad until ready to serve.

Nutrition

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Maple Orange Glazed Roasted Carrots & Parsnips

Judith Hannemann — Thu, 22 Sep 2016 23:00:39 +0000

Slow roasted carrots and parsnips glazed with a sweet maple orange sauce. A great autumn side dish.

The Flavors Of Autumn

When fall arrives, my vegetable thoughts go to squash and root veggies.

This side dish is flavored with one of autumn’s leading flavors–maple. I love orange and maple together as a flavor combination, but if you’d like a hint of warm spiciness, then a pinch or two of cinnamon would be wonderful in this. If you do parsnips alone, try adding a pinch of ground cloves since it goes so well with this vegetable.

Save Energy

Roasting is a great way to cook a lot of vegetables and is perfect for root vegetables in particular. The process is very simple because all you do is peel the vegetables if necessary and just toss them with a bit of olive oil. Another benefit of this cooking method is if you are preparing a roast, the veggies can go in the oven along with the meat. Saves energy too!

Alternate Veggies

I used carrots because I had quite a lot of them, but I bought the parsnips specially for this. I love parsnips and often serve them with pork.

You can use most any root vegetable in this dish. Butternut and/or any of the winter squashes would be good here. And don’t forget sweet potatoes! I flavored my Maple Cinnamon Orange Sweet Potatoes that I make during the summer on the grill in a similar way.

The Recipe

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Maple Orange Glazed Roasted Carrots & Parsnips

Slow roasted carrots and parsnips glazed with a sweet maple orange sauce. A great autumn side dish.

Prep Time10

Cook Time30

Total Time40

Course: Comfort Foods, side dishes, vegetarian dishes

Cuisine: American

Keyword: carrots, maple glaze, parsnips, roasted vegetables

Servings: 4 -6

Calories: 299kcal

Author: Judith Hannemann

Ingredients

2 cups carrots peeled and cut into 1-inch chunks
2 cups parsnips peeled and cut into 1-inch chunks
2-3 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper

SAUCE / GLAZE

1/2 cup pure maple syrup
2 tbsp unsalted butter
1 tbsp grated orange zest
Pinch of cinnamon or cloves optional

Instructions

Preheat oven to 350 degrees F.
Place carrots and parsnips in a large bowl. Add the olive oil and toss to coat.
Lay veggies in a single layer on a large baking sheet. Sprinkle with salt and pepper.
Bake for 25-30 minutes, or until the vegetables are tender. Stir and turn the vegetables half way during the cooking time so they roast evenly.
Place maple syrup, butter, orange zest and spices (if using) in a small saucepan. Heat over medium heat stirring until butter is melted. Reduce the heat to low and let the sauce reduce to a syrupy glaze. This should take about 5 minutes.
You can either toss the roasted veggies with the glaze or serve it on the side so your guests can add their own.

Nutrition

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Roasted Veggie Pasta Salad

Judith Hannemann — Sat, 02 Jul 2016 23:00:20 +0000

Roasted veggies and pasta give this salad a great flavor. Combine it with a sweet and fruity dressing and this salad is perfection.

Pasta Salad – Roasted Veggies Make It Happen

How you roast veggies is up to you. Since it’s summer, I use my gas grill and a BBQ grill tray.

First of all, I start by slicing my veggies and tossing them with a bit of olive oil. Garlic infused olive oil is perfect. It imparts a wonderful flavor.

I chose typical summer vegetable for this salad. Use whatever veggies you like the most!

Pasta Shapes

Spiral pasta is my favorite shape to use in salads, and my next choice is penne. However, there are so many shapes to choose that whatever strikes your fancy will probably work.

One interesting shape is gemelli. Gemelli maintains it’s body even after cooking. That makes it a good choice when you want your salad to be more filling.

Ahhh…The Dressing

I tried to think outside the box on the dressing. Most pasta salads use a mayonnaise or vinaigrette-based dressing. But I wanted to see if something sweet would work and it did.

Recently, I made a lemon poppy seed dressing experimenting with substituting a convenience ingredient. Sweet dressings lend themselves to fruit-based salads, but I found it worked very well with this vegetable-based salad.

If you don’t think that taste would appeal to you, then it’s fine to use a vinaigrette or even a bottled Italian dressing.

The Recipe

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Roasted Veggie Pasta Salad

Roasted veggies and pasta give this salad a great flavor. Combine it with a sweet and fruity dressing and this salad is perfection.

Prep Time10

Cook Time30

Total Time40

Course: pasta, salads, side dishes, vegetarian dishes

Cuisine: American

Keyword: pasta salad recipe, roasted vegetables

Servings: 4 -6

Calories: 196kcal

Author: Judith Hannemann

Ingredients

2 cups cooked spiral pasta drained and rinsed
1 medium zucchini courgette sliced about 1/4-inch thick
1 medium yellow summer squash sliced about 1/4-inch thick
1 medium red bell pepper cut in 1-inch squares
1 baby eggplant aubergine sliced in 1/4-inch slices
2-3 tbsp olive oil
1 tsp salt
1/2 tsp garlic powder
Lemon Poppy Dressing click the link for dressing recipe

Instructions

Heat grill to medium-high heat. If using your oven, preheat to 350 degrees F.
For oven roasting, line a large baking sheet with parchment.
In a large bowl, toss the vegetables with the olive oil.
If using a grill, place vegetables in a single layer and grill for about 10 minutes, turning the veggies half way through the cook time.
If using the oven, spread the veggies in a single layer on the prepared pan; roast for about 30 minutes, or until the vegetables begin to brown.
Toss the roasted vegetables and pasta to combine.
Add the dressing and toss to coat.
Serve either at room temperature or chill for about 1 hour to serve cold.
Store leftover salad in the refrigerator.

Nutrition

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Roasted Squash “Lasagna”

Judith Hannemann — Sun, 24 Aug 2014 23:00:00 +0000

Roasted Squash Lasagna

Here’s a great and tasty way to use those excess summer squashes–like zucchini! This roasted veggie “lasagna” doubles as a vegetarian main or delicious side dish.

The other day, my neighbor came bearing fruits–that being 2 huge zucchinis and 2 huge yellow squashes.

Now I love summer squash, and there’s about a zillion things to do with it, but this was quite a lot for me. I wanted to use them because, heck, they were fresh, organic and home grown.

Who doesn’t love roasted veggies? Particularly zucchini. I do and decided I was going to do a nice cheesy roasted squash lasagna.

Great way to use excess from the garden

I had some fontina left over from another project of mine so I used a combination of mozzarella (that I wanted to use up as well) and fontina. OF COURSE it had to contain my beloved Asiago too. I wanted crunch so added some buttered panko crumbs to top the whole thing off.

There’s steps involved in this, so it’s not 1-2-3 to make, however, the steps are simple–and worth it.

It’s a vegetarian entree too! Great for those nights you want to go meatless. And if you grow squash or someone gifts you with it, it’s a pretty economical meal too.

Roasted Squash “Lasagna”

4 medium-large summer squashes (yellow or zucchini)
2 large tomatoes
1/4 cup olive oil
8 oz mozzarella or fontina
1/2 cup shredded Asiago
2 tbs grated parmesan or Romano cheese
1/2 cup panko bread crumbs
1 tbs butter, melted
salt
pepper
garlic powder

Preheat oven to 450 degrees F. Lightly spray 2 large baking sheets.

Wash & dry squash. Cut lengthwise into pieces about 1/4-inch thick. Place on baking sheet and drizzle with olive oil, turning to coat all sides. Season with salt, pepper and garlic powder, if desired, to taste.

Roast squash about 20 minutes, turning half way through the cooking time. Remove from oven and cool slightly.

Lower oven temp to 375 degrees F. Lightly spray or grease a deep 9 x 9-inch baking dish.

Slice tomatoes thinly. You can either shred the mozzarella/fontina or cut it in 1/8-inch slices (I prefer the slices–more rustic).

Add a layer of squash to the bottom of the pan. Lay cheese on top of squash. Layer tomatoes and sprinkle with grated parmesan. Repeat, ending with a squash layer (and any leftover tomato slices if you have any).

Mix panko crumbs with melted butter and top lasagna with them.

Bake at 375 degrees F for 25-30 minutes or until crumbs are golden brown and cheeses are completely melted.

Serves 4 as a main dish, 8 as a side.

Roasted Squash Lasagna

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Roasted Bok Choy with Mushrooms and Grilled Chicken

Judith Hannemann — Fri, 17 Jan 2014 00:00:00 +0000

Roasted Bok Choi with Mushrooms & Chicken

Roasted bok choi and mushrooms with delicious Tyson Grilled & Ready® Chicken Breast Strips!

Love Roasted Veggies?

I love roasted veggies! And they’ve become so popular lately too.

Mostly you see root veggies because they hold up so well to roasting. I’ve seen cabbage too and though that since bok choi is really cabbage–although it looks like celery–I’d give it a try. Had a few spare mushrooms too and threw them in for good luck.

A yummy healthy dinner or snack

What tied this all together was the chicken. I have a promotion coming up for this product and have a big bag of it. In a word, it’s WONDERFUL! There are many varieties of this Tyson Grilled & Ready, but to me this is the most versatile. I’ve even nuked a handful just to eat as a snack. One of my more healthy snacks!!!

The Recipe

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Roasted Bok Choy with Mushrooms and Grilled Chicken

This easy sheet pan dinner features roasted bok choy and ready to eat grilled chicken strips

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Keyword: bok choy, grilled chicken, mushrooms, roasted vegetables, sheet pan dinner

Servings: 2

Calories: 412kcal

Author: Judith Hannemann

Ingredients

4 cups bok choy cut into thick slices
2 cups sliced mushrooms cut into thick slices
8 oz Tyson Grilled & Ready® Chicken Breast Strips
3 tbsp olive oil
salt and pepper to taste.

Instructions

Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
In a large bowl, combine all ingredients except salt and pepper. Toss well to coat veggies and chicken with olive oil.
Spread in a single layer on prepared pan. Bake for 20-25 minutes, turning half way into the cooking.
Serve immediately. Makes 2 servings.

Nutrition

Roasted Bok Choi with Mushrooms & Chicken

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Roasted Maple Brussels Sprouts

Judith Hannemann — Mon, 25 Nov 2013 00:00:00 +0000

Roasted Maple Brussels Sprouts

Even haters seem to love them made this way.

I love brussels sprouts but realize they are not everyone’s dish of tea LOL

However, made like this–roasted with a touch of sweet maple syrup just may make a hater into a lover.

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Maple Roasted Brussels Sprouts

Roasted Brussels sprouts with a sweet drizzle of maple syrup. Even sprouts haters love this easy side dish!

Prep Time4

Cook Time30

Total Time34

Course: side dishes

Cuisine: American

Keyword: holiday side dishes, maple syrup, roasted Brussels sprouts, roasted vegetables

Servings: 4

Calories: 151kcal

Author: Judith Hannemann

Ingredients

1 lb fresh brussels sprouts
2 tbsp olive oil
1 tsp salt
1/4 tsp pepper
3 tbsp maple syrup

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment paper.
Wash sprouts. Cut stems off sprout bottoms, then cut into quarters through stem. Place in a large bowl and toss with oil, salt and pepper.
Lay sprouts in a single layer on prepared baking sheet. Drizzle with maple syrup.
Bake at 350 degrees F for 20-30 minutes, turning half-way during cook time.
Serves 4.

Nutrition

Roasted Maple Brussels Sprouts

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Roasted Root Vegetables

Judith Hannemann — Sun, 13 Oct 2013 23:00:00 +0000

Roasted Root Vegetables

Nothing better! And a treat for fall. Roasted roots are a meal in themselves.

Not much to be said here–just use whatever you like and go to town.

As these veggies roast, they develop a wonderful caramelly sweetness. They are delectable.

I served with roasted herbed pork chops. However, chicken or fish would be good as well. You also won’t miss any meat if you serve them all by themselves.

Roasted Root Vegetables

Parsnips
Potatoes
Carrots
Onions
Turnips
Beets
Olive oil
Salt
Pepper
Thyme/Rosemary/Dill
Garlic powder

The veggies are your choice–use one, some or all or add your own favorites.

Cut the veggies up in chunks of about 1-inch. Place them in a bowl and drizzle enough olive oil so that they are well coated.

Sprinkle with salt, pepper and garlic powder to taste. You may strip one or two sprigs of thyme and toss them in as well OR use about 1/2 tsp of dehydrated. Likewise, you can use rosemary or dill if you prefer that.

Preheat the oven to 425 degrees F and line a baking pan with foil (for easier clean up). Spread the veggies out in a single layer.

Bake for 20 minutes, then stir and turn the veggies. Return them to the oven to bake for an additional 20-30 minutes or until they are getting brown and are soft. The degree of “done-ness” will be up to you.

Pictured is a pork chop that was roasted at the same time as the veggies. This is totally optional if you are vegan/vegetarian. What I did with that is seasoned it with salt/pepper/garlic powder, then rubbed it with fresh thyme and roasted it in the same oven as the veggies for the same amount of time.

Roasted Root Vegetables

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Stuffed Eggplant

Judith Hannemann — Thu, 29 Aug 2013 23:00:00 +0000

Stuffed Eggplant

It’s the stuffing that makes this special! And who would know more about perfect seafood stuffing than Gulf Coast resident Mary from Deep South Dish?

Stuffed Eggplant

If you’ve never visited Deep South Dish, you don’t know what you’ve been missing! Truly the greatest selection of good old-fashioned southern cooking on the net!

Not only will you find the basics, but many many recipes using some of the finest Gulf Coast seafood. The stuffing recipe for this eggplant can also be used to stuff flounder, shrimp and many other forms of seafood. Not for nothing, this stuffing is a meal in itself, and Mary whole-heartedly agrees there!

I eat this for a main course, but you can also buy very small eggplants and use it as a side or an appetizer. And this stuffing is every bit as good without the shrimp or crab, so it can be totally meatless and eliminating the cheese and using coconut oil or vegan butter for saute will make it vegan!

This is so tasty, it is sure to become a family favorite!

The Recipe

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Stuffed Eggplant

The secret to the deliciousness of this stuffed eggplant is the seafood stuffing!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: seafood recipes, seafood stuffing, stuffed eggplant

Servings: 4

Calories: 478kcal

Author: Judith Hannemann

Ingredients

2 medium eggplants about 6 inches long
1 recipe Deep South Dish's Seafood Stuffing
1/2 cup shredded mozzarella cheese
1 tbs olive oil

Instructions

Cut each eggplant in half lengthwise. Scoop out flesh, leaving about 1/2-inch "wall." Dice scooped-out flesh and saute along with veggies in the stuffing mix.
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
After the stuffing is prepared and in the bowl, mix in the mozzarella cheese.
Brush eggplant skin and inside wall of flesh with olive oil/
Fill cavity of eggplant with stuffing, dividing stuffing evenly between each eggplant half.
Place eggplant on prepared baking sheet and bake 20-30 minutes or until eggplant is soft and stuffing is browned on top.

Nutrition

Stuffed Eggplant

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