<data:blog.pageTitle/> --> Gluten Free A-Z : Roasted Vegetable Tray Makes a Beautiful Presentation

Saturday, March 24, 2018

Roasted Vegetable Tray Makes a Beautiful Presentation

Roasted vegetable tray at www.realfoodblogger.com

Roasted vegetables are easy to make, taste sensational, and make a beautiful presentation for any occasion. If you have a variety of guests, this recipe meets gluten free, dairy free, and nut free standards. 

No matter what the vegetable, it tastes best roasted. Roasting allows vegetables to sweeten, remain firm, and retain their vibrant color.

Roasted vegetables are my go-to side for any holiday or occasion because they not only taste great, they make are good for you.


My tray of roasted veggies contains roasted asparagus, roasted sweet potato, roasted red potato with red onion, roasted eggplant and roasted cherry tomatoes.



I usually make my roasted veggies an hour or two in advance and serve them at room temperature. It seems to work well with most vegetables except the roasted red potatoes. The potatoes taste best hot.



On other occasions,  I've also added roasted beets, red and yellow peppers, or roasted carrots to my tray.

How do I do it?
I roast each vegetable separately on it's own tray since the time needed for each vegetable may vary.



In addition, I often am my sweet  potatoes and beets for 15 minutes before I roast them to soften them up.. Sweet potatoes and beets are very hard and take a long time if I don't steam them first. However, if you don't mind the longer time in the oven, then steaming is not necessary.



Prep 

All vegetables need to be washed, peeled ( eggplant, sweet potatoes, beets) and cubed or sliced into spears ( sweet potato)

Bake Times:  425 degrees
Temperature is the same, but roasting times will vary depending on how small or large you cut the vegetable. ( check frequently) vegetables should be soft on the inside- crisp on the outside.

Asparagus- wash and snap off the woody ends and discard the ends- Toss the remaining vegetable in olive oil and seasoning of choice. Lay on a cookie sheet that has been covered in parchment paper.  Leave space between the vegetables 10-20 minutes

Eggplant- Peel the eggplant and then cut into small cubes. Toss in olive oil and seasoning of your choice ( I used Himalayan salt, pepper, and Trader Joe's 21 Salute)  Bake at 425 degrees for about 15 -20 minutes

Red Peppers- wash, cut into strips, toss in olive oil and seasoning of your choice, lay on a cookie sheet covered with parchment paper. Bake at 425 degrees for 20 minutes.

Cherry tomatoes-Wash cherry or grape tomatoes and cut in half. Toss in olive oil, garlic, salt and pepper. Lay on a cookie sheet covered with parchment paper. Bake at 425 degrees for 25 -20 minutes

Red Potatoes - Wash, peel, and cube. Toss in olive oil and seasoning and lay on a cookies sheet covered with parchment paper . Roast for about about 30 minutes ( I leave the skin on red potatoes)

Brussels Sprouts- wash , trim and cut in half or leave them whole is there are small. Toss in olive oil and seasoning of choice and lay on a cookie sheet covered with parchment paper. Bake about 30-60 miinutes depending on size. ( check frequently) for soft on the inside and crispy on the outsid

Butternut Squash,  acorn squash , sweet potato, beets, - These hard root vegetables take about 45-60 minutes. Or I often choose to steam them first for 15 minutes and then roast them for about 20 minutes- it's your choice..

Since the veggies ( except white or red potatoes) taste great at room temperature, I have a few trays in the oven at the same time but just watch eat tray carefully for cooking times.

Since it does depend on the size that you cut it vegetable ( the smaller and thinner will roast faster) watch your veggies carefully.

Make sure they are well coated in oil and use olive oil spray if needed!

Beautiful tray of roasted vegetables at www.realfoodblogger.com

My Notes: 5. 

1. Passover- Roasted vegetables are the perfect side for the Passover Seder. It gives you a variety of vegetables, feeds a crowd, and does not have to be reheated because most vegetables taste great at room temperature. Of course all vegetables are Kosher for Passover.

2. Easter- Spring vegetables like asparagus are a lovely addition to a roasted vegetable tray. Makes such a lovely presentation for company or for your family. 

3. Allergies? This tray meets the needs of those who are gluten free, nut free, dairy free etc. in addition, it's parve !

4. Add some hard boiled eggs and avocado and you have a meal. 

5. Vegans- add some nuts, avocado and humus and you have a meal.


Linking to Beth Fish Reads Weekend Cooking where anyone can share a food related post. This week Beth review the Netflix series called Rotten which explores the many problems in our food industry,. 


18 comments:

  1. I adore roasted veggies, but (silly me) I never thought of making a presentation platter. I'm definitely using this idea for entertaining and holidays.

    ReplyDelete
    Replies
    1. The veggies are delicous but it's all in the presentation

      Delete
  2. I just can't get enough of roasted veggies! This veggie platter looks out of this world delicious, Judee.

    ReplyDelete
    Replies
    1. I make it so many ways with all different colored vegetables and it always looks fabulous

      Delete
  3. What a beautiful tray, everything looks delicious. Did you serve with a sauce or any dip?

    ReplyDelete
    Replies
    1. Claudia,
      Truthfully I never did serve it with a sauce or dip but it's a great idea. thanks

      Delete
  4. LOVE roasted veggies -- eggplant is a special favorite. :)

    ReplyDelete
    Replies
    1. I know Jama- eggplant gets nice and soft and delicious. It's one of my favorite roasted veggies too- especially Japanese eggplants

      Delete
  5. Doing them on separate trays is a good idea. Cheers from Carole's Chatter

    ReplyDelete
    Replies
    1. Yes, I found that out by experimentation, Certain veggies give off a lot of liquid and saturate the others.

      Delete
  6. Replies
    1. Thank you Stacie and thank you for stopping by. I appreciate your feedback

      Delete
  7. Such a great idea, Judee! I'm all about roasted veggies. One of my very favorite things, ever!

    Shirley

    ReplyDelete
    Replies
    1. Thank you Shirley- Roasted veggies seem to taste the best- I even eat Brussels sprouts but only if they are roasted

      Delete
  8. My family loves roasted vegetables and I never thought of presenting them like this either. What a great idea!

    ReplyDelete
    Replies
    1. Yes, I think the eye appeal adds to the dish and it's so easy to do.. thanks for your feedback

      Delete
  9. I just love roasted vegetables. Green beans, asparagus and any kind of potato are my favorites. Pinned.

    ReplyDelete
  10. No use having them as a presentation, you need to eat them, they do look yummy

    ReplyDelete

Thank you for your comment - I love the feedback and interaction

Printfriendly