Lately I’ve been roasting a lot of vegetables, basically whatever I find at the farmer’s market. It’s simple, delicious and super easy. With this method, there’s only one bowl and one baking pan that needs to be cleaned up. As usual, the lazy part of me is extremely pleased about that.
Roasted Vegetables with Crispy Rice Cake
1. Pick up whatever veggies of choice. I like to go with baby red potatoes, carrots, trumpet mushrooms, zucchini and even a couple of garlic cloves. Slice or cut them up to be around the same size.
2. Season with salt, freshly ground black pepper and dried rosemary. You can also go with just basic salt and pepper or add whatever herbs you like. Add enough olive oil to coat and not stick to the pan.
3. Spread out the veggies on the baking pan. Since I’m using veggies that are done cooking at different times, I like to separate out the mushrooms to one end so I can easily take them off and let the rest continue cooking.
4. Stick the pan in a 425 degrees oven, after 15 minutes or so, turn everything over. At this point, the veggies will have shrunk a bit so there’s more room on the pan.
5. Instead of heating up leftover rice in the microwave, I thought it would be tasty and crispy to just stick it in the oven too. After all, it’s already on. I just shaped the rice into a patty, plopped it down on the pan and seasoned it (I had leftover short-grain rice which sticks together and holds its shape by itself).
6. Ten minutes later, the mushrooms should be done and maybe the carrots if they’re thinly sliced, take those off and anything else that looks done. Flip the rest over including the rice cake.
7. And in another ten minutes, everything else should be done. Stick a fork in a potato to make sure. That’s it, a tasty autumn dinner is now ready to eat.