I spray the tray with olive oil, very lightly. Load up my veggies (eggplant, yams, mushrooms, cauliflower, zucchini, etc. I stay away from things like peppers and really really wet vegetables, because I like them to roast a little dry.)
spray again, lightly
grind fresh pepper on top and put a little bit of garlic salt on it (like a lawry's)
Bake at 425ish for about 20 minutes. Less is fine too. But I do like it to be dry...
Then, though I didn't do it this time, because I was out... I mix it in a bowl with an 1/8 cup (or less) of a cup of feta. Heaven!
I use feta packed in brine which is something I discovered recently. Well let's be honest, they did a taste test on supermarket feta on America's Test Kitchen, and they determined it didn't matter what you bought as long as it was in brine. I'd never had feta packed in brine, but I love it!! I also don't need to use very much because it has so much more flavor!
Where do you buy it? I don't know if they have it at regular grocery stores, but I buy it at Indus groceries on San Pablo. Big ole block for about 5 bucks.
5 comments:
What a coincidence. I hadn't read your blog post, but I had a leftover eggplant from the plenteous eggplant salad I made for the ten-year celebration. SO, I had a couple of friends over and using my v-slicer (nod to America's BTK as well)sliced up eggplant into 1/4 inch slices, Pammed them, kosher salt and freshly ground pepper in a 450 degree oven- Yummy.
Continuing on then v-slicing cucumbers, avocado,tomato and onion 1/8 inch thick, I made vegetarian aram sandwiches on whole wheat lavash moistened with lowfat cream cheese. A conservative 5 points for two one-inch slices. Satisfying (believe it or not) 5 lbs and counting
Everything in moderation. Everything in moderation, looser-pants friends.
Dana's been on the roasted veggie jag for awhile. I am quite familiar with the aroma and the economy of points. And of late, I just can't greet them with the same enthusiasm as before. But on the other hand, I give an enthusiastic nod to the alternative non-fat sour cream (the one with the cow pattern) condiment.
D, you probably feel toward the roasted veggies what I feel toward spicy coleslaw. It was a mainstay for a few weeks, but now I'm burned out. This is why it's important to (to employ a sports metaphor) have a deep bench of healthy foods. No one can eat the same thing all the time.
i like how sharon turned Pam into a verb.
Hmmm...I always thought Pam was a noun and a verb- like "spray".
:)
Post a Comment