ROASTED VEGETABLES WITH GARLIC RECIPES

Name: Roasted Vegetables With Garlic Aioli
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 2 serving(s)
Ingredients: 1 eggplant, cut into strips; 2 carrots, peeled and cut into strips; 1 red capsicum, deseeded and cut tinto strips; 150 g green beans; 2 potatoes, peeled and thinly sliced; 3 tablespoons olive oil; 4 garlic cloves, peeled and left whole; 2 egg yolks; 1 teaspoon crushed garlic; 1 tablespoon lemon juice; 1 cup olive oil; salt & freshly ground black pepper

ROASTED VEGETABLES WITH GARLIC AIOLI RECIPE - FOOD.COM

Roasted Vegetables With Garlic Aioli Recipe - Food.com image

Make and share this Roasted Vegetables With Garlic Aioli recipe from Food.com.

Total Time 1 hours 45 minutes

Prep Time 1 hours

Cook Time 45 minutes

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1 eggplant, cut into strips
2 carrots, peeled and cut into strips
1 red capsicum, deseeded and cut tinto strips
150 g green beans
2 potatoes, peeled and thinly sliced
3 tablespoons olive oil
4 garlic cloves, peeled and left whole
2 egg yolks
1 teaspoon crushed garlic
1 tablespoon lemon juice
1 cup olive oil
salt & freshly ground black pepper

Steps:

Place vegetables in a large roasting pan and mix through oil and garlic.
Bake in oven at 220 celcius for 35 to 40 minutes until starting to brown and crisp.
Remove from oven and allow to cool down.
Pile onto serving plates or platter.
Spoon over Aioli and serve.
TO MAKE AIOLI
Place yolks, garlic, and lemon juice in a food processor. Blend until smooth. With the motor running gradually add oil, a little at a time. The mixture will thicken. If the oil is added too quickly, the Aioli will curdle.
Season to taste.

Nutrition Facts : Calories 1481, FatContent 133.4, SaturatedFatContent 19.4, CholesterolContent 188.8, SodiumContent 76.8, CarbohydrateContent 69.2, FiberContent 18.4, SugarContent 13.8, ProteinContent 12.2

ROASTED VEGETABLES WITH LEMON AND GARLIC (BRIAM) RECIPE ...

Roasted Vegetables With Lemon and Garlic (Briam) Recipe ... image

I came across this recipe in the most serendipitous manner...on my way to work going 50 mph I saw some trash blowing across the road...it got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now. When I try this one I'll probably increase the lemon juice and use the zest. I'll also use extra garlic and add fresh oregano and crumbled feta cheese when it's almost done.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs tomatoes, peeled and chopped (I think canned diced tomatoes would work)
salt and pepper, to taste
1 lb potato, peeled and sliced into rounds
1 lb zucchini, peeled and sliced into rounds
1 lb eggplant, peeled and sliced into rounds (globe or Japanese)
1 cup onion, sliced
2 fresh garlic cloves, chopped
1 sweet red pepper, sliced
2 tablespoons fresh parsley, chopped
1/2-1 1/2 cup olive oil (recipe calls for 1 1/2 cups!!!)
1 lemon, juice of

Steps:

Preheat oven to 250°F (it says 2500!, I think it was a typo).
Spread half of the tomatoes in an oiled roasting pan.
Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper.
Mix the garlic and parsley together and sprinkle over the vegetables.
Top with remaining tomatoes.
Pour oil over the top to coat and sprinkle with lemon juice.
Bake for 1 1/2- 2 hours, adding a little water if necessary.

Nutrition Facts : Calories 295.2, FatContent 18.8, SaturatedFatContent 2.6, CholesterolContent 0, SodiumContent 23.7, CarbohydrateContent 31, FiberContent 7.8, SugarContent 9.8, ProteinContent 5.1

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