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Roasted Vegetables

  1. Tools
    1. Broiling pan with 1 inch lip.
    2. PAM spray.
    3. Parchment paper.
    4. Vinyl gloves.
    5. --alternately, two large non-metal spoons to mix the vegetables.
    6. Non-metal spatula.
    7. Sharp paring knife.
    8. Potato peeler.
    9. Cutting board.

  2. Ingredients
    1. Olive Oil, preferably extra virgin
    2. Himalayan Pink Salt for the minerals; other salts OK.
    3. 1 teaspoon curry powder
    4. Vegetables, set one:
    5. 6 Brussels Sprouts
    6. 1 large yam
    7. 2 small potatoes
    8. 1 small purple onion
    9. 6 cloves of garlic, cut into slivers
    10. 8 oz whole Shitake mushrooms
    11. --or thick slices of large white mushrooms
    12. cauliflower; 10 florets, not too large
    13. broccoli; 10 florets
    14. Vegetables, set two:
    15. 1 bell pepper; green, orange, yellow, red: all OK
    16. 1 to 3 Roma tomatoes
    17. 1 zucchini
    18. 1 yellow crook-neck squash
    19. 3 to 5 tomatillos
    20. Beets, roots only
    21. Vegetables that do not roast well:
    22. Carrots, unless boiled first, and even then
    23. Parsnips
    24. Celery
    25. Rutabagas
    26. Spinach, kale, chard, mint, any green leafy

  3. Prepare Vegetables
    1. Pick 8 or so vegetables from the two lists above.
    2. Rinse, trim, cut in half, dried off...the Brussels sprouts
    3. Peel, cut into small pieces, dry off...the yam and the potatoes
    4. Trim, cut into sixths through the ends...the purple onion
    5. Trim, cut off ends...garlic cloves
    6. Shiitake mushrooms: clean, slice in half, dry off.
    7. Large white mushrooms: clean, cut into thick slices.
    8. If one is using Vegetables, set two, then
    9. Trim the bell pepper; cut into squares about an inch on the side
    10. Trim the tomato; cut into 12 sections
    11. Trim the squash, cut into chunks
    12. Trim and quarter the tomatillos.
    13. Trim and cut to small pieces the beets
    14. ---------------------------------------------------------
    15. Mix the vegetables together. Pour oil over them, shake some salt, add the curry
    16. Mix some more. Add more salt, but not curry. Mix some more.

  4. Assembly
    1. Spray the broiling pan with PAM.
    2. Line the broiling pan with parchment paper.
    3. Pour the vegetables onto the roasting pan. Spread out to level and fill the pan.
    4. Do no add too many vegetables, or the roast will be part burnt, part raw.

  5. Cooking and serving.
    1. Convection oven
    2. Trim the parchment paper--do not defeat the convection in the toaster oven.
    3. Preheat oven to 425 degrees Fahrenheit.
    4. Place the loaded broiling pan in the oven.
    5. Roast for 35 minutes in the convection oven.
    6. Conventional oven
    7. Roast for 45 minutes.
    8. Convection oven or conventional, let rest for 10 minutes.