Roasted Vegetables

I’ve always like roasted vegetable sandwiches. And Chef Corbin Evans, who ran Lulu’s, made a really good one. So, I had him teach me how to make roasted vegetables. The recipe we served at the cafe is an offshoot of that. The sandwich became one of the first things I put on the menu, way back at the original Cake Cafe in the French Quarter. I brought it over when we opened in the Marigny, where the veggies took on new life as an omelet and, eventually, Healthy Grits.

You can find the sandwich recipe in the lunch section -

Ingredients

  • roasted vegetables

  • balsamic vinaigrette

  • 2 cups balsamic vinegar

  • 2 cups orange juice

  • 1 cup olive oil

  • 1 cup vegetable oil

  • 1 1/2 cups honey

  • 1 tsp kosher salt

  • 1 tsp ground black pepper

  • 1 Tbsp garlic powder

  • 1 Tbsp dry basil

  • 1 Tbsp dry thyme

Directions

  • Combine vinegar, orange juice and honey.

  • Using a whisk or hand blender, slowly blend in olive and vegetable oils, making sure honey doesn’t rest at bottom of the bowl.

  • Add dry ingredients and mix thoroughly. Some herbs may sit on top. That is OK. Makes enough to coat all veggies in roasting recipe, plus some leftover to use as delicious salad dressing.roasted vegetables

  • 6 yellow squash

  • 1 eggplant

  • 2 pounds button mushrooms

  • balsamic vinaigrette

NOTE: For the roasted tomatoes, see next recipe.

  • Preheat oven to 400 degrees.

  • Cover three baking pans with parchment and coat with nonstick spray. Each type of vegetable will be roasted on a separate pan, because cooking times may vary slightly.

  • Slice yellow squash into 1/4-inch rounds and place in bowl.

  • Add 2 cups of balsamic vinaigrette marinade and toss until squash is good and covered. It is OK if you need to add more vinaigrette.

  • Arrange squash on baking pan, leaving space for social distancing (to ensure even cooking).

  • Cut eggplant into French fry-size pieces (think: Wendy’s, rather than McDonald’s).

  • Place eggplant pieces in bowl of vinaigrette and toss. You may need to add another cup of marinade.

  • Arrange the pieces of the eggplant on second baking pan.

  • Cut mushrooms in halves or quarters, depending on size.

  • Put mushroom pieces in bowl with balsamic vinaigrette. Instead of tossing, let them sit for a minute or two, allowing marinade to soak in.

Food, CookingPoppy TookerPoppy Tooker, Louisiana Eats, Louisiana Eats!, Roasted Vegetables, VegetarianComment