Oven Roasted Spring Vegetables With Salsa Verde Recipes

OVEN-ROASTED SPRING VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes., In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

ROASTED SALSA VERDE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
• Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
• Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

ROASTED SALSA

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
• Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
• Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
• Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.

ROASTED VEGETABLES WITH SALSA VERDE

Steps:

• Preheat oven to 220ºC (200ºC fan) mark 7. Slice onion into eight wedges, keeping the root intact. Put onion, peppers, courgettes and potatoes into a large roasting tin. Drizzle with oil, season and toss well. Roast for 25-30min, turning once, until tender. Add tomatoes for the last 5min.
• Meanwhile, put all the salsa verde ingredients (except oil) into a food processor with a little seasoning and blitz for a few seconds. With the motor running, gradually add the oil until the mixture is smooth.
• Pour salsa verde over the veg and scatter with mozzarella. Toss well. Serve warm with crusty bread.

ROASTED SUNCHOKES WITH SALSA VERDE

Steps:

• For the salsa verde: Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor. Season with salt and pepper. Mash until coarse and smooth.
• For the sunchokes: Preheat the oven to 400 degrees F. Place the sunchokes and garlic on a sheet tray. Drizzle with the olive oil and toss. Season with salt and pepper and toss again.
• Roast for 30 minutes, tossing halfway through cooking. Place in a bowl and serve with a few spoonfuls of the salsa verde.

OVEN-ROASTED SPRING VEGETABLES WITH SALSA VERDE

Steps:

• Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where leaves break naturally, continuing until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke lengthwise in half. Using tip of knife, remove any purple-tipped leaves from center. Add artichoke to lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Drain artichokes. Add to boiling water; cook until just tender, about 8 minutes. Drain; set aside. (Can be made 1 day ahead; cover and chill.)
• Preheat oven to 375°F. Spray 3 large rimmed baking sheets with nonstick spray. Arrange artichoke halves, fennel and leeks in single layer on 2 prepared sheets. Arrange asparagus and carrots in single layer on third sheet. Brush vegetables with olive oil. Sprinkle with salt and pepper. Roast vegetables until tender, turning over halfway through, about 35 minutes total for artichokes, fennel and leeks and 20 minutes total for asparagus and carrots.
• Divide vegetables among 6 plates. Drizzle Salsa Verde over and serve.

VEGETABLES IN SALSA VERDE

Steps:

• Peel potato and cut it, carrot, and zucchini into 3- by 1/2-inch sticks. Prick large end of egg with a pin and in a saucepan combine egg, potato, and carrot with cold water to cover by 2 inches. Bring water to a simmer and add salt to taste. Simmer mixture 10 minutes, or until vegetables are just tender, and with a slotted spoon transfer egg and vegetables to a bowl of ice and cold water. Add zucchini to pan and simmer 3 minutes, or until just tender. Remove zucchini with slotted spoon and add to egg and vegetables.
• In a blender or small food processor purée parsley, garlic, shallot, olives, lemon juice, capers, and anchovy paste until smooth. With motor running, add oil in a stream, blending until emulsified.
• Drain vegetables and egg and pat vegetables dry with paper towels. Peel egg and quarter lengthwise. Divide egg and vegetables between 2 plates and spoon sauce over them.