Wednesday, May 14, 2014

Oven Roasted Vegetables

Meet Denise Roa the Executive Chef of Rancho La Puerta and Director of the Cooking School & Culinary Center.  My Mothers Day Gift from daughter Anne was a day at the Rancho La Puerta Spa.  Our day began with a cooking class with Denise.  All vegetables served at the Vegan Ranch are grown in her gardens.  I will be posting her recipes for the next three posts that were demonstrated and served to us.
Roasted Vegetables:
Yellow squash, medium dice
Fennel build, medium dice
Cauliflower, medium dice
Carrot, medium dice
Onion medium dice
Portabella or oyster mushrooms, 
   medium dice
1/4 cup olive oil
1 tablespoon minced garlic
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano
1 teaspoon fresh lemon thyme
Sea salt and freshly cracked black 
   pepper to taste
Mix marinade ingredients in a Pyrex or stainless steel oblong baking pan.

Place veggies in the marinade and coat thoroughly.  Cover and refrigerate for 30 minutes to allow flavors to meld.

Roast veggies in a 375 degree oven for 10 - 15 minutes, or just until tender.  Remove from oven and allow veggies to cool.

No comments: