Veganomicon: The Ultimate Vegan Cookbook (12 page)

How to Roast a Pepper on the Stove Top

 

SOMETIMES you want just one roasted pepper. And you want it fast. The best way to go about this is roasting a whole, unsliced pepper directly on top of the stove, on a gas burner over high heat (DON’T use an electric burner; if that’s all you have, use the oven method instead). Go ahead, the pepper can take it. Use tongs to rotate the pepper as its skin starts to blacken and blister. When about 75 percent of the pepper is done roasting, pick it up with the tongs and drop it into a paper bag or a large, heatproof bowl. Crimp the top of the bag or tightly cover the bowl with a dish or some plastic wrap. Allow the pepper to sit for at least 10 to 15 minutes. This step not only lets it cool enough to be handled but also allows the steam escaping from the pepper to loosen its skin. After it’s cooled for a while, gently peel away as much of the skin as possible. It’s okay if bits of charred skin remain on the pepper; they’re full of flavor and have that exciting barbecued look. Slice, seed, and proceed as usual.

 

Oven temperature:
425°F

Prep:
Cut the peppers in half lengthwise and remove the stem and seeds. Coat lightly with olive oil (a spray bottle works great for this) and place on a lightly greased baking sheet.

Roast:
20 to 25 minutes, until skin is dark brown in spots.

 

 

Note:
Most of the time people remove the skin before eating, but that isn’t exactly necessary if your peppers aren’t charred beyond belief. We actually like the way the burnt parts taste. If you would like to remove the skin, place the peppers in a paper or plastic bag the moment you remove them from the oven. Close the bag, and this will steam the peppers. When they have cooled for about 30 minutes, the skins can be peeled away easily.

Oven temperature:
425°F

Prep:
Cut into ¾ -inch chunks. Drizzle and coat with olive oil. Sprinkle with salt and fresh black pepper. Place on a lightly greased baking sheet.

Roast:
45 to 55 minutes, turning occasionally. If you like, add minced garlic 5 minutes before the potatoes are done cooking and mix it in using tongs.

Optional complements:
Potatoes go well with just about any herb you can think of: paprika, rosemary, thyme, sage, and on and on down the spice rack.

Fancy it up:
What’s even better than roasted potatoes? Roasted french fries, also known as “French Bakes” by maybe fifteen people. Cut potatoes into fry shapes (about ½ inch wide and ¼ inch thick); toss with a little oil, salt, and spices of choice. Lightly grease a baking sheet with oil. Spread out your fries in a single layer, and leave a little space between them. This will ensure that the fries properly roast and get crunchy instead of steaming. Bake at 425°F for 15 minutes, flip, and bake for another 8 to 10 minutes, until they are slightly puffed, brown and crisp. Eat ASAP, dipped in ketchup, vegan mayo with a little Dijon mustard blended in, or BBQ sauce, as they get a little bit tough when they start to cool.

Oven temperature:
400°F

Prep:
Peel the veggies and slice off their stems. The shapes you cut are pretty much up to you, although ¾ inch across in any direction is a pretty good size to aim for. Drizzle and coat with olive oil, sprinkle with salt. Place on a lightly greased baking sheet. You can also slice into ¼-inch slices for chips, in which case you should reduce the cooking time by 10 minutes.

Roast:
35 to 45 minutes, flipping once about halfway through cooking. The roots should be tender and easily pierced with a fork, the outsides should be browned and even lightly caramelized.

Complements:
Rosemary and thyme or sweet spices such as cinnamon, nutmeg, and allspice.

Fancy it up:
Add a light coating of maple syrup and minced ginger before cooking, for a hint of sweetness.

Oven temperature:
350°F

Prep:
Remove the stems. Slice into ½-inch slices. Place on a lightly oiled baking sheet, sprinkle with salt.

Roast:
50 minutes to an hour, until the skin is a bit crinkled

Complements:
Oregano, thyme, or really any herb you might find in a Simon and Garfunkel song.

Oven temperature:
400°F

Prep:
Remove the stem. Split the squash in half lengthwise. Remove the seeds and use a spoon to scrape out any stringy bits. Place cut side down on a lightly greased baking sheet.

Roast:
45 minutes to an hour, depending on the size. The outside peel of the squash should be easily pierced with a fork when it’s done cooking. Slice into more manageable (but still large) pieces to serve. Leave the skins on for a more dramatic presentation; if the skin is not edible, just peel it off while eating.

Oven temperature:
400°F

Prep:
Remove stem. Peel off skin. Split squash in half lengthwise. Remove seeds and use a spoon to crape out stringy bits. Cut into ¾ inch pieces. Drizzle and coat with olive oil and salt. Place on lightly greased baking sheet.

Roast:
25 to 30 minutes, turning twice during cooking. Squash should be tender, browned, and lightly caramelized on the edges.

Complements:
Rosemary, sage, thyme, or sweet spices such as cinnamon, allspice, and nutmeg.

Fancy it up:
Before cooking, add a light coating of maple syrup. Sprinkle with crushed coriander seeds and minced ginger.

IF you’re (God forbid) tired of mashed potatoes or just in need of a sweet change, use our whole-roasting method for winter squash and make mashed squash instead. Just remove the skin, and mash or puree with a little maple syrup, salt, and cinnamon.

 

Oven temperature:
425°F

Prep:
Remove the stem. Cut widthwise into ½-inch pieces, try to slice at a diagonal for a nice presentation. Drizzle and coat with olive oil, salt, and fresh black pepper. Place on a lightly greased baking sheet. If you like, add minced garlic 5 minutes before the zucchini is done.

Roast:
25 to 30 minutes, turning once halfway through cooking.

Complements:
Dill, rosemary, thyme, tarragon, or parsley. Drizzle with balsamic vinegar or fresh lemon once done cooking.