       還烤了: 
My husband and I both love roasted vegetables. Here vegetables are much bigger sizes than what I used to know back in China. I figured it is because the vegetables grow much faster and are plumped up with water, therefore, the flavors are diluted. Once I roast them and the flavors are concentrated, you can actually taste the vegetables in their own unique sweetness.
I just simply season the vegetables with salt, pepper and extra virgin olive oil, and sometimes add some fresh or dried herbs. Spread them on baking sheets in one layer, roast them in high temperature oven until soft and caramelized.
Today, I have eggplant, zucchini, sweet onion, garlic and beets. Love, love roasted beets!
You can roast a big batch of all sorts of vegetables and use them later for many different things, for side dish, salad, antipasto, sandwich, pasta, etc.
Here I made roast vegetables with baby kale and roasted chicken salad
My husband said, he can become a vegetarian just eating these. I said as long as you do not become a monk, I am ok with that.
PS: I decided to keep the English version in the post after I translate them in Chinese.
我丈夫和我都喜歡吃烤的蔬菜。這裏的蔬菜尺寸比我以前中國吃的都大很多。我想這是因為蔬菜生長得很快，都是充滿了水份，因此淡而無味。如果烘烤他們, 把水份排掉, 味道就比較集中，這樣你就可以品嚐到蔬菜自己獨特的甜味。
我隻是簡單地以鹽，胡椒和橄欖油調味，有時加一些新鮮或幹香草。平鋪放在烤盤中，在高溫烤箱中，烤到軟，略焦香.
今天，我有茄子，西葫蘆，甜洋蔥, 大蒜和甜菜頭。大愛烤甜菜頭！
你可以烤一大批量的各種蔬菜，隨後可用於許多不同的東西，小菜，沙拉，開胃菜，三明治，意大利麵等。
在這裏，我做的烤蔬菜與幼羽衣甘藍和烤雞肉沙拉.
我丈夫說，他可以成為一個素食者隻要有這些烤蔬菜吃。我說隻要你不出家做和尚, 我沒意見。 |
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