Re: now yucky veggies!

I stir them around well until all are lightly coated.  As I add more 
vegetables I give them another stir.  That way a little oil goes
a long way.  

In a message dated 12/16/2004 7:11:41 AM Eastern Standard Time, 
cathy.c@insightbb.com writes:
Do you sprinkle olive oil on top of the veggies as well, or is it just 
on the bottom?
Cathy
On Wednesday, December 15, 2004, at 10:49 AM, Aplfgcnys@aol.com wrote:

>  What I do most often these days - at least when the weather is
> reasonably cool - is roasted vegetables. If it's just for us, I mix 
> them
> all together, but for a party I keep each kind separate and place
> them around a very large Nambe platter, which makes an attractive
> presentation.  I start with a bit of olive oil and kosher salt in a 
> very
> hot oven.  While the pan heats I cut up the first round - onions and
> carrots.  Then as I cut each different vegetable into thin slices,
> I add them to the mix - or use two pans if I'm keeping them separate.
> The combination varies with what is in the refrigerator, but usually
> five or six kinds.  I try for a mix with different colors and textures.
> Red bell peppers,  green squash, pod peas, mushrooms, turnips,
> sweet potatoes are all good but I frequently try something new.
> I usually add a few drops of sesame oil and a sprinkle of dried
> herbs - tarragon or parsley is good. But of course canned or
> frozen vegetables would not work - the texture would be all
> wrong.  This may sound like a lot of work, but it's not.  If the oven
> is very hot it only takes about 20 minutes from start to finish.
> I'm glad to hear that someone else does eat vegetables.  I was
> beginning to feel peculiar about it.
> Auralie

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