Oven Roasted Veggies

Oven-roasted veggies are a little bit of grilling--only inside! These cook up in twenty minutes under your broiler and taste like heaven. (Plus, your house will smell so delicious!)

Grilling outside is my family’s thing. I have eight brothers and sisters, and by tradition every birthday when I was growing up was celebrated by a barbecue.

We call it Good Grubbin’.

From May through September, Kevin, the kids, and I try to have Good Grubbin’ once a week. Last week, we were all set to go, but we got smoked out. Literally. A forest fire in California sent thick smoke over Reno. We didn’t want to add to the poor air quality, or be out in it, so we moved it indoors.

My very favorite part of Good Grubbin’ is the veggies. We always grill tomatoes, poblano peppers, and green onions. I had them all marinated and ready to go when it became obvious that we weren’t going to be able to cook outdoors. I tried them under the broiler and the result was kind of spectacular.

Oven-Roasted Veggies

Oven-roasted  tomatoes--marinate in olive oil and lime juice to bring out the natural flavors. Try these with buttered toast and a little cheese for lunch!  Oven-roasted veggies are a little bit of grilling--only inside! These cook up in twenty minutes under your broiler and taste like heaven. (Plus, your house will smell so delicious!)

What you’ll need:

6 poblano peppers
8 firm tomatoes (I almost always use roma tomatoes)
3 or four bunches of green onions
Olive oil
Lime juice
Sea salt

What to do:

Start by preparing the veggies. Wash them and dry them well. The poblanos are cooked as they are, stem and all. Cut the tomatoes in half through the stem end. Trim both ends of the green onions. Put the veggies in a big bowl. I use a long, flat Tupperware container for the onions.

Pour 1/4 cup of olive oil and 2-4 Tablespoons of lime juice over the veggies, dividing it up if they aren’t all in the same container. Sprinkle liberally with sea salt. Toss around until they are all coated in oil and salted.

Let sit at least an hour. Overnight is better.

Preheat your oven to broil.

Put all of your veggies in a single layer in a roasting pan or on cookie sheets. Keep the tomatoes cut side up. Broil for ten minutes, then turn the peppers and the onions. Broil for ten more minutes. I gave my tomatoes about five more minutes. A little charring is a good thing, but watch to make sure nothing burns.

That’s it. So delicious! Those little onions are addictive. Any extra tomatoes are perfect added to spaghetti sauce another night. And trust me on this: Always grill a couple of extra peppers. They make the world’s best sandwich on good bread with cheese.

CLICK HERE for a printable recipe.

* * *

Don’t forget to click this button to get your free C.H.a.O.S. Binder Quick Start Guide and be entered to win 3 months of eMeals.

Subscribe to Going Reno to get your free 23-page C.H.a.O.S. Binder Quick Start Guide

 

* * *

This post is linked to these awesome blogs:

Raising Memories, The Sits Girls, Share and Show SaturdayMom’s the WordNifty Thrifty SundayBewitchin’ Projects, Cookie Dough and Oven Mitt

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s