烤蔬菜 Roasted Vegetables

Serves: 10

材料 INGREDIENTS
2隻 紅辣椒 2 red peppers
1個 紅洋蔥 1 red onion
1 個奶油瓜 1 butternut squash
6個 嬰兒韭菜 6 baby leeks
4隻 小胡瓜(可用不同顏色) 4 courgettes (different colours if possible)
1隻 茄子 1 aubergine
2隻 番茄 2 tomatoes
6瓣 蒜 6 cloves of garlic
1湯匙 芫茜籽 1 tablespoon coriander seeds
海鹽和現磨黑胡椒 sea salt and freshly ground black pepper
迷迭香 a small bunch of fresh rosemary
百里香 a small bunch of fresh thyme
橄欖油 olive oil

做法  METHOD
1. 烤箱預熱至200°C。
Preheat the oven to 200°C

2. 辣椒去籽切半後再切成8份。洋蔥去皮,切成8份。小心地將奶油瓜切半,挖去種子,切片,約2cm厚。洗淨韭菜。將小胡瓜切片,約2cm厚。把茄子的頂部和尾部切去,再切片成約2cm厚。將每隻番茄切成4等份。蒜瓣去皮。
Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.

3. 把所有蔬菜放在大烤盤/2個較小的烤盤上。撒下芫茜籽、鹽和胡椒少許。迷迭香葉切碎。撒下百里香葉。加橄欖油,然後用錫紙蓋上。
Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.

4. 放入烤爐烤約50分鐘至蔬菜變軟、呈黃金色發和熟透。配以烤雞、烤肉或魚,甚至是麵食也可。
Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.

More about this recipe: http://foodrevolutionday.com/recipe/18/Roasted-Vegetables.html

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