Roasting vegetables

For supper tonight, I roasted up a mix of homegrown tomatoes, yellow squash and cubanelle peppers, with a little olive oil, salt and pepper, and garlic. Unbelievable. Really, I made enough for two plus ample leftovers, and it was all gone within minutes. I've roasted every variety of pepper I can lay hands on (natch), potatoes (white and sweet), winter squashes, more onions than I could count, and probably lots of other stuff I'm forgetting. What else am I missing? I wondered tonight if roasted cantaloupe would be any good. Anyone ever tried that? Tell me what I need to be roasting.

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Originally Posted by Ben

For supper tonight, I roasted up a mix of homegrown tomatoes, yellow squash and cubanelle peppers, with a little olive oil, salt and pepper, and garlic. Unbelievable. Really, I made enough for two plus ample leftovers, and it was all gone within minutes. I've roasted every variety of pepper I can lay hands on (natch), potatoes (white and sweet), winter squashes, more onions than I could count, and probably lots of other stuff I'm forgetting. What else am I missing? I wondered tonight if roasted cantaloupe would be any good. Anyone ever tried that? Tell me what I need to be roasting.

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Actually, roasted cantelope is very very good over pasta. I'd pick an good quality pepper tagliatelle meebbee.

Nice work, even better with some pics.

Can't say about cantaloupes, but have you tried roasting cauliflower on the grill? That's good. Try this: Cauli, asparagus (or another in-season stalk) red onion and bell pepper roasted on a grill. I like to do this with a garlic olivada (Garlicky Olivada Recipe - Grace Parisi | Food & Wine). The Olivada is also great over chicken, firmer white fish (Sablefish) etc.

good stuff.

I think roast vegetables are best done as you did them ... simply.

That said, a little Provencal truc works great. Chop garlic and flat leaf parsley separately, then together. Saute quickly in the olive oil, toss with the veggies, perhaps deglaze with a touch of vinegar, and finish with just a touch more raw olive oil. I also fry up some breadcrumbs in olive oil and toss over top.

Pic from this morning's project

Stupidly, i do not like cantaloup. However, i love roasted cantaloup!! go figure.. Cantaloup, little bit of salt, some olive oil, tad bit of fresh cracked pepper-- Throw on the grill, jack and coke on the side, while the lope is roasting.. Done deal!! Throw the melon on the grill, give it a couple of minutes on each side, dear god call the law..

The key to good roasted veggies is a good roasting pan. We have one from Calphlon that will turn almost any form veggie into melt-in-your-mouth greatness. My favorite selections include sweet potato (yams), onion, mushroom, peppers, cauliflower, and asparagus.