This basic, versatile recipe can be adapted to just about any vegetable depending on what you have on hand. While the oven preheats, prepare the vegetables. Serve with oven-grilled chicken breasts and steamed rice.
Recipe information
Yield
makes 4 servings
Ingredients
1 tablespoon olive oil or vegetable oil
6 large garlic cloves, coarsely chopped
1 teaspoon oyster sauce
1/2 teaspoon sugar
1 pound assorted vegetables, such as asparagus, green beans, eggplant, mushrooms, and bell peppers, cut into 1-inch pieces
1 jalapeño, seeded and thinly sliced
Preparation
Step 1
Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 450°F. Cover a heavy, rimmed baking pan with foil and coat with nonstick spray.
Step 2
In a large bowl, toss the olive oil with the garlic, oyster sauce, sugar, vegetables, and jalapeño until all the vegetables are lightly coated with oil.
Step 3
Spread the vegetables on the prepared pan and roast in the center or lower half of the oven for 10 minutes, until crisp-tender. Serve hot.
From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.
Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
