Fruits and Vegetables American Baking
March 18, 2017
Chef's Note: For the roasted bread crumbs, just roast your normal panko or any bread crumbs in the oven at 450°F for 3-4 minutes, or until it is golden brown. I like to put roasted bread crumbs on my vegetables because it gives it a nice crunch!
1 hr 20 mins
2 handfuls of French beans
3 pieces carrots
1 ear of corn
1 head cauliflower
1 head broccoli
1 medium-size red cabbage
3 pieces tomatoes
5 pieces potatoes
2 pieces red bell pepper
8 cloves of garlic, minced
¼ cup olive oil
1/8 cup balsamic vinegar
salt and freshly cracked pepper, to taste
a handful of roasted bread crumbs
Preheat oven 450°F.
In a medium bowl, combine olive oil, balsamic vinegar and garlic.
Cut the rest of the vegetables medium diced. For the corn, slice it about 1 inch thick.
Toss vegetables in olive oil mixture just enough to coat. Season with salt and freshly cracked pepper.
Roast in the oven for 40-45 minutes or until potatoes are soft.
Season the vegetables to taste. Finish with balsamic cream and roasted bread crumbs.
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