Ingredients: 1 carrot, 2 small eggplant, 10 tiny tomatoes, 4 winged bean, 2 potatoes, 1 onion, 1 Japanese cucumber, 2 cloves of garlic, 8 abalone mushroom. Most importantly, olive oil, 2-3 tablespoon.
Seasoning: Salt & pepper, parsley flakes and rosemary.
1. Slice carrot, eggplant, winged bean, onion and cucumber. Dice potatoes. Squash the garlics.
2. Mix all ingredients with seasoning. Olive oil shall help the seasoning sticking on the vegetables. Ensure all vegetables are coated with olive oil.
3. Preheat the oven on 200C, roast the vegetables for 40-60 minutes.
4. Stir the vegetable gently half way through the cooking process so that the bottom ones come up.
Tips:
i. Try it with any vegetables you like! Easy and tasty. You may want to avoid vegetables that are going to release many waters, especially those with leaves.
ii. Other than rosemary and parsley, you may use any seasoning flavour on the hand. Even salt & pepper alone are good to go.
Note:
a. I have boiled carrot and potatoes with water before roasting them to ensure they will be well-cooked. I don't like uncooked carrots myself, so...
b. Things to be added for next time: Capsicum, my love.
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