The Half Ashed Cigar Forum

Put some tater slices, red and green sweet peppers, red and yellow onions, some beets, asparagus, jalapenos, and some squares of bacon in a pan, salt and pepper 'em, and throw them in the oven for awhile.

Vegetables are just so delicious. I don't think meat even comes close when you consider versatility. Roasting, raw, salads, deep fried, sauteed, pureed. I love it. I've been making my own roasted red pepper hummus for the past few weeks. That's one of my favorite go-tos recently. I might document this weekend's creation.

kurtdesign1 wrote:Vegetables are just so delicious. I don't think meat even comes close when you consider versatility. Roasting, raw, salads, deep fried, sauteed, pureed. I love it. I've been making my own roasted red pepper hummus for the past few weeks. That's one of my favorite go-tos recently. I might document this weekend's creation.

Yes! Red (or yellow or green) pepper hummus is awesome. You go, girlfriend! Well, you know...

I didn't make a new batch but will soon. I haven't had a 3# batch last more than a week until this last one. Looks like I'll see how long it lasts this time!

All the recipe stuff is great, but you need time to do these things. When all we do is rush home from work to pick up the kids and get something quick to eat before hockey, almost every day, it makes for very limited cooking..heh.

Zedman05 wrote:All the recipe stuff is great, but you need time to do these things. When all we do is rush home from work to pick up the kids and get something quick to eat before hockey, almost every day, it makes for very limited cooking..heh.

These roasted veggies are a quick prep, tho they take time to roast. They do, however, taste just fine 2-3 days after cooking, so make a big batch and then nuke 'em or throw some back in the oven when you want them.

Stewmuse wrote:

Zedman05 wrote:All the recipe stuff is great, but you need time to do these things. When all we do is rush home from work to pick up the kids and get something quick to eat before hockey, almost every day, it makes for very limited cooking..heh.

These roasted veggies are a quick prep, tho they take time to roast. They do, however, taste just fine 2-3 days after cooking, so make a big batch and then nuke 'em or throw some back in the oven when you want them.

I made a soup over the weekend that was getting a little old after the third eating. I threw the leftovers in the blender for a "dip" and plan to eat it with tortilla chips today. Roasted veggies could EASILY be a great spread or dip for lunches too. Salty, charry onion, pepper and jalapeno flavor would be delicious. You can put skates and pads on when it's roasting, too. Eh?