Wednesday, June 3, 2009
Easy Roasted Veggies
Now that lettuces are slowing down and getting bitter, salads are no longer the main event at our house. Instead it's vegetables, cooked a thousand ways. Easiest of all is drizzling with a little olive oil, some sea salt, and chopped rosemary. Bake at around 350 until tender.
Here's the catch, though. The oven heats up the house -- precisely what we don't want to do when it's high nineties outside and humid as the tropics.
Fortunately, I have an electric roaster/steamer, bought many years ago when I was under some delusion that I'd be able to make tamales all on my own, like my mom did from time to time. One attempt at lone tamale making was all it took for me to recall that Christmas tamale making always required an army of aunts and cousins as well as my mom and grandmother. How my mom managed to whip up a batch on her own I don't know.
So I'm glad to have a use for the electric roaster, which I put out on the deck while the veggies are roasting. It's already as about as hot as the surface of the sun out there anyway.