Tips On How To Roast Vegetables In The Oven And On The BBQ Grill - For Amazing Flavor

Here are some things you need to know on how to roast vegetables in the oven or on the grill.
Visit: http://www.cooking-mexican-recipes.com

My Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.html

Connect with me on FACEBOOK yet? http://www.RobinInTheKitchen.com

TWITTER: https://twitter.com/#!/Robin_Rockin

Roasting vegetables in the oven or bbq is one of the best ways (if not the best) to cook vegetables.

Roasting in high heat caramelizes the sugars in the vegetables and the browning process as a result of this brings out incredible flavor that adults and kids will love.

Once you try this you will probably never steam your vegetables again! So be warned! They are that good, at least in my opinion.

You can pretty much roast any vegetables that you want. Here are the ones that seem to roast the best:
zucchini
carrots
potatoes
sweet potatoes
yams tomatoes
bell peppers
broccoli
onions brussel sprouts
cauliflower

Here are the important tips you need to know:

1. Whether you are roasting in the oven or on the grill, you must use high heat. For the oven you should have the temperature at least 450 degrees F. For the bbq it's basically the same. I put the grill on medium high heat and just light the burners on the end so as to have indirect heat on the baking sheet.

Then I place the vegetables on the grates in the middle. This will create more indirect heat on the veggies so they don't burn.

2. Use a baking sheet to grill the vegetables. I like to line the pan with aluminum foil for easy clean up. You want to use a baking sheet with a low lip no more than 1 inch tall so the heat can circulate better and brown the veggies. A metal sheet works best.

3. Chop all the vegetables about the same size so they cook evenly. Potatoes of all kinds and carrots are more dense which means they should be cut smaller than the rest of your veggies OR you can pre cook them in the microwave as I did in the video.

If you pre cook the potatoes, yams and carrots, just cook them in the microwave until they soften just a bit. Maybe 1 or 2 minutes maximum.

4. When you place the cut up vegetables on the baking sheet, make sure they are not piled on top of each other. Each piece of vegetable should touch the bottom of the pan. This is very important. Over crowding means the vegetables will steam and not roast and caramelize. They won't turn that nice golden brown that you must have for amazing flavor.

This means you will probably have to do more than one batch, but it is so worth it believe me.

So remember, each piece of vegetable MUST touch the bottom of the pan. No exceptions!

5. All you need for seasoning is to coat the vegetables with olive oil and season with salt and pepper. You can use other herbs like basil (like I did in the video) or rosemary, thyme etc.

6. Roast the veggies for about 9 to 12 minutes and then turn them over. Roast another 9 to 12 minutes or until everything is nice and golden brown.

Eat immediately! These can be eaten as a side dish to chicken, fish, beef, pork or any other dish. They also are a great addition to a nice green salad or you can put them in your sandwich.

I hope you enjoyed this video. If you would like to learn how to grill corn with my chipotle, maple orange sauce check this out: http://youtu.be/4Zj1MHMl8TI

If you would like to subscribe to my channel so you never miss a new video recipe click here: http://www.youtube.com/subscription_center?add_user=cookingmexicanrecipe

Thanks for watching! Please leave a comment and let me know what new recipe you would like me to make.

Regards,
Rockin Robin
P.S. Please share this video by embedding it on your Facebook page or Pinterest by embedding this link. http://youtu.be/kyxuHep4_hs Thanks so much!

Music by Kevin MacLead http://incompetech.com/.
License terms:
http://creativecommons.org/licenses/by/3.0/
http://creativecommons.org/licenses/by/3.0/legalcode