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Any tips? Oven roasted vegetables are too dry, and the eggplant's skin is hard to chew, very unlike if cooked in a pot. Does covering the tray help? Or add some water?
The other thing is over roasted fish always turns out too fishy even with spices (rosemary, thyme...).
I can't say I've ever had that problem. Do you drizzle your vegetables with olive oil? It could also be that you are cooking them at too low a temperature for too long. Or at too high a temp for too long.
As far as eggplant goes, I have no idea what is going wrong for you. Try this recipe.
I use a large cookie sheet, coat veggies with EVOO and spices. I then roast at 500 for about 20-30 minutes. Depends on the amount of veggies.
When they are good and hot I pop under broiler for about 5 minute, turn and back under broiler for another five. The veggies come out roasted without being dry because they did not have enough time to release all their water. You really need to play with these times because of the multiple variables with different veggies, sizes and ovens.
I use a large cookie sheet, coat veggies with EVOO and spices. I then roast at 500 for about 20-30 minutes. Depends on the amount of veggies.
When they are good and hot I pop under broiler for about 5 minute, turn and back under broiler for another five. The veggies come out roasted without being dry because they did not have enough time to release all their water. You really need to play with these times because of the multiple variables with different veggies, sizes and ovens.
Thanks. So it seems, higher heat for shorter time may work better than low heat for longer time? (Relatively, of course)
The fish i eat most often is salmon, and i get it frozen in single packets.
After thawing in the fridge overnite: It says to cook at 250 for 20 minutes, brushed with olive oil. It comes out moist and delicious! (no cover on it)
Drizzle with olive oil, enough to get them all coated and then sprinkle on the lipton dry soup mix.
( I use my homemade flavored oil in a spray container - its mixed with water for extra moisture, and I can re-spray the veggies when they seems to get too dry)
Yes...don't forget to separate softer veggies ie mushrooms, onions, asparagus, yellow squash, broccoli etc from hard ones ie potatoes, carrots prior to cooking, adding softer ones later during roasting so they will be done at the same time.
Quote:
Originally Posted by ssww
Thanks. So it seems, higher heat for shorter time may work better than low heat for longer time? (Relatively, of course)
I always cook mine in a covered roasting pan (with the meat) and they turn out perfectly. But the only vegs that I roast are potatoes, onions, carrots, bell peppers, celery, and I'd also put in rutabaga, but it's too expensive and sometimes not even available down here.
When I roast veggies, I always include a few chopped tomatoes, and sprinkle with salt, for moisture. Drizzle with olive oil and roast at 425-450. Stir them around every 15 minutes. Should not take more than 40 mins or so.They will be tender and lightly browned before all the moisture cooks away. Do not ever cover, or all you'll get is steamed vegetables.
Also, fresh fish is not "fishy".
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