Difference between revisions of "Roasted Veggies"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:New Guinean ([^cC])(.*)\]\]" to "Category:New Guinean cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[salt]], Maggi cube, [[paprika]], [[pepper]], piment, [[basil]], etc. | * [[salt]], Maggi cube, [[paprika]], [[pepper]], piment, [[basil]], etc. | ||
| − | == | + | == Procedures == |
# Put veggies in Dutch-ovenable bowl with the veggies that take longest on the bottom ([[potato]]es or [[corn]]). | # Put veggies in Dutch-ovenable bowl with the veggies that take longest on the bottom ([[potato]]es or [[corn]]). | ||
# Layer veggies. Put [[oil]], spices and cut up [[oil]] and [[garlic]] over the top. | # Layer veggies. Put [[oil]], spices and cut up [[oil]] and [[garlic]] over the top. | ||
Latest revision as of 18:52, 26 June 2012
Ingredients
- potatoes, eggplant, corn, tomatoes (whatever is in season)
- ½ head garlic
- 3 – 4 onions
- 3 – 4 tbsp oil
- salt, Maggi cube, paprika, pepper, piment, basil, etc.
Procedures
- Put veggies in Dutch-ovenable bowl with the veggies that take longest on the bottom (potatoes or corn).
- Layer veggies. Put oil, spices and cut up oil and garlic over the top.
- Flip veggies halfway through.
- After done cooking, the oil, onions, garlic and spices make a good dressing, especially mixed with a little flour.
