ROASTED VEGETABLES
 

INGREDIENTS

1/2 cup + 1 tblsp

2 tblsp

1 tblsp

1 tsp

1/2 tsp

1 head

1-1/4 pounds

Olive oil

Balsamic vinegar

Red wine vinegar

Kosher salt

Freshly ground black pepper

Garlic

Vegetables (carrots, peppers, zucchini, red onion, parsnips or mushrooms)
 

Recommended Blodgett Equipment:

Blodgett BCX-14 combi oven

 

Preheat to: 325F on the combi mode

 

  

Cut vegetables into ½ inch slices. Some vegetables may have to be marinated and roasted separately because of different cooking times. If you wish to roast vegetables combined, cut longer cooking vegetables into thinner slices. For example slice carrots and parsnips thinly, while zucchini could be cut larger.

  1. Remove a small slice off the top of the garlic head. Place on sheet pan and drizzle 1 tablespoon of olive oil over the top. Place in preheated 325 degree oven, set to combi mode. Roast for approx 20 to 25 minutes or until tender.

  2. When cool enough to handle squeeze garlic paste into blender, without adding skin.

  3. Add vinegars, salt and black pepper to blender.

  4. With motor running add the olive oil.

  5. Divide marinade evenly over the vegetables. Marinade for 1 to 4 hours.

  6. Place vegetables in single layer on sheet pan to roast.