Not Roasted Vegetables

2 Oct

I decided to roast some left over vegetables. That’s what you cooks do right? Make the most of what you have in the cupboard or the fridge?

I really like roasted veg, blackened and warming and toasty and still good for you. It’s a Winter win!

Here are my veg prepared to go in the oven, ribbons of courgette, some carrot batons (par-boiled) and an onion. Tossed into some sizzling hot oil and seasoned with salt and pepper.

And here they are coming out 45 minutes later:

They are EXACTLY THE SAME as when they went in.

Yes, they were certainly hot and edible but they were not roasted. Far from it, in fact they were rather slimy. There is not a black or crispy edge to any of them. I could have left them in for longer but the rest of the meal was ready 20mins earlier, and what would have been the point? These hardy veg are obviously impervious to hot ovens.

I might as well have boiled them, it would have taken less time and tasted about the same.

So I’m asking myself:

  • Is there too much water in courgettes for roasting?
  • Do I need to set aside more than an hour for roasting? Really?
  • Had I used too much oil? Too many vegetables?
  • Are roasted veg only created by aiming a blow torch at a red pepper?
    (I don’t own a blow torch and probably never should)



11 Responses to “Not Roasted Vegetables”

  1. Kate Duce 03/10/2011 at 9:12 am #

    Hey you. I have had similar thing happen when I have too many veg in the pan. The courgette does indeed let out a lot of water and the rest of the veg seems to just boil in that. I don’t think you have too much oil – but I think with courgettes in there you need to have less in the pan, and leave it for at least an hour. And give it a few good shakes throughout the cooking time and drain off excess fluid if it looks like there is too much? Bet it still tasted nice though!

    • Alice Cant Cook 04/10/2011 at 9:43 am #

      Ah, maybe the dish was too crowded?
      Also, I didn’t drain anything so maybe they did just end up being boiled.
      Oh. So I made boiled carrots and onions? Great! x

      • Alison 05/10/2011 at 6:47 pm #

        Courgettes can be a bit watery but the pan might have been too crowded. Just lightly coat in oil and cook on a high heat, tossing them around every so often to make them caramelize a bit. Give them plenty of time, too.

      • Alice Cant Cook 06/10/2011 at 8:09 am #

        Alison, thank you! I think I’m going to steer clear of courgettes next time.
        And I certainly did not give them a toss at all, so this will help!
        Cheers, thanks for reading xxx

  2. Alan Duffy 05/10/2011 at 4:25 pm #

    Roasted vegetables are vile. That’s my helpful contribution.

    • Alice Cant Cook 06/10/2011 at 8:10 am #

      Alan, thanks, best comment yet, hadn’t realised, means I will never cook them again! x

  3. Ed 13/10/2011 at 3:41 pm #

    Aww, Alice.

    I think you need to use a metal tray, with less in it! Also, was your oven up high enough.

    Try again with carrots, parsnips, wedges of potato, maybe swede, and quartered red onions.

    Put all in big bowl. Pour over 3-4 tablespoons olive oil, add some herbes de priovence ( a few teaspoons) then season.

    Mix around until they’re all coated in the herbs and oil.

    Cover and leave for a while.

    Preheat oven to al least 200C. chuck ’em onto preheated, heavy gauge baking sheet (not oiled), check em after 20 mins

    x x and all should turn out fine.

  4. Alice Cant Cook 14/10/2011 at 8:31 am #

    Hey thanks for your comment Ed, yes I think you might be on to something – maybe the glass dish isn’t a good idea.
    Also yes they do look a bit crammed in I know!
    Will try it out, thank you!
    Alice x


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