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I came across this article some time ago and just looked it up again. The first picture is a platter of cooked vegetables, and it just looks delicious to me! But the article gives no clue on the preparation, nor does the link to the restaurant.
I see mushrooms, zucchini, some greens, maybe brussels sprouts, and I think the largest veg is a cabbage. Some look boiled? But I'm sure more has been done to them, including seasoning.
It looks like an antipasto platter, which is usually marinated and pickled vegetables. Not just one dish, per se, but several different items, but together in one platter. Food network can help with recipes and stuff. Good luck!
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
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They are roasted. I haven't yet had the pleasure of Lo Scoglio, myself, but I can speak second-hand, at least. They are roasted, seasonal veggies from the restaurant's farm. Seasoning is basically salt, pepper, and olive oil, allowing the fresh veggies to shine.
To some degree the items on the platter are going to have different cooking times (though it does kind of look like the pieces have been sized accordingly to prevent that), but the easiest way to work with that would be to use a large, rimmed baking sheet that accommodates everything, start with the items that take the longest (roasting at 400 or 425° for good caramelization), and add the other pieces of the puzzle to the baking sheet in increments, so that the fastest cooking items are in the oven the least amount of time, but everything is finished at the same time. People love to enjoy these alongside a salumi platter. Sounds perfect to me!
Roasted veggies. Lots of different ways to do them.
My preferred way is to roast them on a wood grill after the meat course has come off.
To prepare I use a very large commercial stainless mixing bowl. First coat your veggies with the best extra virgin olive oil you can afford. Then season to taste. My standard are fresh crushed garlic, a little granulated onion, course sea salt and fresh cracked pepper.
When I throw the meat on the grill is when I'll coat the veggies in oil, make sure to toss and mix evenly. Then right before when I have about 15 minutes left to go on the meat I'll season the veggies. Take the meat off to rest, toss on veggies and roast to desired doness. My family likes them all a little crunchy with a good char. You have a special grate for the smaller veggies and fish. Take them off, slice your meat and serve together.
FYI they taste almost as good on a gas grill, which is quicker and easier to facilitate for everyday cooking.
They are roasted. I haven't yet had the pleasure of Lo Scoglio, myself, but I can speak second-hand, at least. They are roasted, seasonal veggies from the restaurant's farm. Seasoning is basically salt, pepper, and olive oil, allowing the fresh veggies to shine.
To some degree the items on the platter are going to have different cooking times (though it does kind of look like the pieces have been sized accordingly to prevent that), but the easiest way to work with that would be to use a large, rimmed baking sheet that accommodates everything, start with the items that take the longest (roasting at 400 or 425° for good caramelization), and add the other pieces of the puzzle to the baking sheet in increments, so that the fastest cooking items are in the oven the least amount of time, but everything is finished at the same time. People love to enjoy these alongside a salumi platter. Sounds perfect to me!
I agree. I've roasted veggies before, though mostly root vegetables so nothing like this. What do you think the largest veg is in the front right of the picture? Cabbage or artichoke?
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
811 posts, read 1,151,612 times
Reputation: 2322
Quote:
Originally Posted by MoonBeam33
I agree. I've roasted veggies before, though mostly root vegetables so nothing like this. What do you think the largest veg is in the front right of the picture? Cabbage or artichoke?
My first thought was Tuscan cabbage. It has long, slender leaves, like romaine lettuce but darker green. Sometimes it's called black cabbage. BUT it very well could be romaine lettuce too! I'm not personally a huge fan of cooked/grilled/roasted lettuces (especially as well done as this one looks), so I think I'd opt for #1 , but romaine does stand up to a grill okay, as far as lettuces go.
Don't forget some tasty lemon zest or finely julienned lemon rinds! Or, even roasting lemon slices!
A little lemon goes a long way to perk the veggies up!
Good idea!
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They are roasted, seasonal veggies from the restaurant's farm. Seasoning is basically salt, pepper, and olive oil, allowing the fresh veggies to shine.
