Regardless of cooking method (broiling, sautéing, roasting). The following principals should be applied:
- Veggies should be cut in uniform shapes and size to promote even cooking method and an aesthetically appealing product
- Cook veggies for the shortest time possible to preserve texture, color , and nutrients.
- Cook veggies right before serving or as close to meal time as possible.
- Add an acid such as lemon or white wine vinegar to white(cauliflower) and red veggies (tomatoes and red bell peppers) to preserve pigment.
The terms roasting and baking are used interchangeably Continue reading “Baking and Roasting Vegetables for the week”