Category Archives: Roasting
Family tradition is what brings me to this next video. I’m quite fortunate to share many traditions with Stefan’s family, which are very similar to that of my family.
Labour Day weekend Stefan and I visited his mom and dad and we roasted a few bushels of sweet red peppers. Slow roasting the red peppers over the barbeque’s dry heat results in a soft, sweet flesh with bits of charred skin leaving behind a most delicious flavor. With a little bit of teamwork, the bushels of peppers were cleaned, de-seeded, roasted and then prepped for freezer storage. Now, anytime I feel like having a roasted red pepper salad or some roasted red pepper hummus, or adding as a topping on fresh roast beef sandwiches, I reach in the fridge for an endless supply roasted red peppers.
If you’re making your way to a farmers market this weekend or you happen to find some left in the grocery stores, I assure you, the little effort it takes to make these roasted red peppers – is totally worth it!
2 – large eggplants
6 – tomatoes
1 – Spanish onion
5 – cloves of garlic
2/3 cup – extra virgin olive oil
2 tbsp – freshly ground black pepper
2 tbsp – salt
450g – cooked white kidney beans
1 – large lemon
1/2 cup – fresh thyme
1 cup – freshly grated Romano cheese
450g – whole wheat fusilli pasta
1. Preheat oven to 350 F.
2. Cut eggplants, tomatoes, onion, and garlic into large bite size pieces.
3. Spread evenly on a large roasting pan. Coat with extra virgin olive oil, pepper, and salt.
4. Roast vegetables for approximately 20-40 minutes. Stir periodically.
5. Turn oven off. Place roasting pan on a cooling rack.
6. Drain and rinse white kidney beans. Sprinkle white kidney beans, fresh thyme, and lemon rind over roasted vegetables.
7. Cook and drain pasta. Place pasta pot on a hot plate. Return pasta to the pot.
8. Add all ingredients from the roasting pan, Romano cheese and lemon juice to taste.
9. Stir ingredients well and serve.