Saturday, May 8, 2010
I bought some herbes de Provence with absolutely no idea what to do with it. But I'd always wanted to try it. I decided to go simple and oven roast some veggies tossed in olive oil and sprinkled with the herbes de Provence. Great idea, and the flavor was fantastic, but the texture left much to be desired.
The problem was two-fold: first, when you are cooking vegetables all at once, they need to be vegetables that cook at roughly the same rate. Second, when baking vegetables in the oven, you need to spread them out in an even layer - again, so they can cook at the same rate.
The veggies I chose to roast were potatoes, carrots, green peppers, button mushrooms, zucchini, summer squash, and eggplant. Also, I used A LOT of all of them - too many to roast effectively on the one large sheetpan I was using. I baked them at 400 degrees and checked them after 25 minutes. The pepper, mushrooms, zucchini, squash and eggplant were perfect, but the potatoes and carrots were still too hard in the center. The baking continued for another 10 minutes. When I took everything out of the oven, the potatoes and carrots were just right, but of course, the other vegetables were practically paste - especially the eggplant. But hey - it was delicious! And I really liked the herbes de Provence. Usually, I oven roast veggies with Italian seasoning, so it's nice to have another option when I'm looking for something different.
On the side, I served plain brown rice topped with a little Eden Shake.