Roast Vegetables?

Question

I want to marinade a medley of vegetables for a meal, Courgettes, onions,peppers and baby tomatoes, how do i do this and for how long do i need to marinade and then roast them. Someone please post me a recipe on how to make a marinade as well as how long to roast them for. Thanks

Answer 1

I agree with the olive oil, garlic etc. but if you have any, try some balsamic vinegar for that extra special touch. Don't use too much, just a few spoonfuls.
I've not done it for a while but I think you roast at 200 degrees for about half an hour then test them.

Answer 2

Marinade
1 T garlic, chopped or pressed
1/3 cup balsamic vinegar
1/3 cup olive oil
1 T basil

Combine all marinade ingredients in a large bowl, pour marinade over all vegetables Leave for about 1/2 hour.

Answer 3

As has been said, don't marinade it will make them soggy. Just toss in olive oil, salt and pepper and maybe add mixed herb, then roast for about 40 minutes to an hour on 190 to 200 degrees centigrade. Sorry I don't the temperatures for gas or Fahrenheit

Answer 4

There is no need to marinate vegetables, but some cook faster than others and you don't want to end up with a soggy mess - spread your selected vegetables in one layer in oven pan, drizzle with olive oil (sprinkle garlic only towards end of cooking), dried thyme, and roast for 15 minutes at 425, then upturn all veggies and continue baking for another 45 minutes at 300F.

Sprinkle salt and pepper last, and a little balsamic.

Answer 5

cut your veg tables into chunky pieces and marinade them in
2/3 olive oil
1/3 white wine vinegar
1/3 honey/maple syrup
add whole garlic and some fresh thyme, cracked black pepper and sea salt.
the best veg tables to roast tend to be root veg because they keep their shape better. however peppers and tomatoes etc will roast nicely quickly together for a quick meal. soak the veg in the liquid for 30 minutes and then put the marinade in the pan and heat in the oven, when it is hot throw in the veg to roast. you dint need that much liquid to do this recipe or your liquid will mush up all your veg, this is why you should not soak your veg for too long because it soaks in too much fluid. this one is very nice with baked cod.

Answer 6

You can:

either wrap the veggies up in some foil and place them on a baking tray or put them in a pirex dish and cover with foil. You can bake thenm for an hour or more, until they get soft.

I often oven cook salmon with vegetables: onions, peppers, spring onion, garlic, tyne. Wrap it in foil and it cooks in it's own juices on a medium / low fire setting. By all means if you have olive oil and like it - add some..

There is not rule about what you want to add. Experiment a little. But the basic technique is the same when you oven bake veggies - you let them cook in their own steam by making sure they are covered / wrapped in foil.

you are making me feel hungry now! have good wk/end

Answer 7

It's much easier to toss them in some olive oil that has some garlic powder and thyme mixed into it. The marinade might make the veggies too "mushy" after they are cooked. The tomatoes will probably be very mushy in any case.
Good Luck!

Answer 8

Toss veggies in olive oil, thyme, dill, parsley, mrs dash garlic and herb seasoning, salt/pepper, paprika (if you want a hint of color)

Roast in 400 degree oven for about 1 hour, reduce temperature to 350 for last 35 minutes. Toss with a wooden spoon every 25 minutes.

Enjoy!

Answer 9

Everyone has told you correctly about just tossing in olive oil, garlic, I add lemon zest, mixed Italian herbs, salt & pepper - then roast!

Try doing this with whole baby green beans - absolutely wonderful!

Answer 10

you don,t need to marinade them place in an oven proof dish mix olive oil and crushed garlic with lemon juice and salt and black pepper whisk this mixture and pour over the vegatables and cook them in the oven turning them over half way through to ensure even cooking chopped coriander sprinkled on top half way throgh cooking is nice too