Roasted Vegetable Rice Bowl

Roasted Vegtable RIce Bowl

Roasted Vegetable Rice Bowl

When outside temperature drops down below 50 ºF, Sunday evening is a roastie night for me. I go to a corner stall of Thompkins Square Park Farmer’s Market right by my apartment during the day. Today I picked up a butternut squash,  an acorn, parsnips, carrots, and apples. I love Quintessence’s green house dressing. I tried to create it in my way. I was not successful to recreate their flavor, but I made a pretty good green dressing. I thought my green dressing was especially good on roasted zucchini, fresh tomatoes, and brown rice.

Ingredients (makes plenty of 2 bowls):
2 or more of roasted vegetables (acorn, parsnip, carrot, zucchini were used here)
1 fresh tomato (chopped)
2 cups cooked brown rice

For Green Dressing:
3 scallions
1 garlic clove (pressed)
1 Tbsp grated fresh ginger
2 Tbsp olive oil
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp your choice of herbs (oregano, thyme, rosemary, sage, basil)
1 Tbsp lemon juice
1 Tbsp apple cider vinegar

  1. Roast vegetables. Halve acorn. Scoop out seeds. Slice in 1/2″ thickness. Slice parsnip, carrots, and zucchini in 1/4″ thickness. Drizzle olive oil over vegetables and lightly toss. Line them up on baking sheets without overwrapping each other. Roast them at 360-375ºF for 20-30 minutes until they are tender. Carrots and parsnips take almost the same time, so you can put them on a same baking sheet. Set a timer for 10 minutes and check them every 10 minutes.
  2. Make dressing. Chop scallions roughly. Put all dressing ingredients in a food processor or a blender. Process until it becomes smooth.
  3. In a big bowl, scoop cooked brown rice. Pile up as much as roasted vegetables you like on top of it. Scatter chopped tomato. Serve with the green dressing.

*What you see dark brown sticks on the upper right corner of the image is kimpira gobo. I had it made, so I just throw it in. It was a good combination.

Roasted Vegetable Dinner: Cauliflower, Butternut Squash, Bell Pepper, and Kale

Rosted Vegetable Dinner

Rosted Vegetable Dinner

Another roasted vegetable dinner for fall. I usually pan fry cauliflower, but for night since I had so many other things can go in oven, I decided to roast them in oven. Bell peppers were fired roasted at stove top. Add kale avocado salad, and home made multi-grain bread, there is a dinner.

Ingredients: 1 head cauliflower for 2 people, 1 butternut squash for 4 people, 1 bell pepper for each person, 1 bunch kale, 1 avocado and 1 lemon  for 4 people salad, handful of pine nuts for pepper salad, olive oil, sea salt and black pepper

  1. Popcorn Cauliflower: Wash and divide them into small florets. Toss with olive oil and sea salt. Use about 1 tsp salt for 1 head of cauliflower. Spread them on a baking sheet avoiding to overwrap. Roasted at 375ºF for about 10-20 minutes until they become partially golden. Flip them after 10 minutes.
  2. Butternut Squash: Half length wise. Scoop out seeds. You can wash the seeds and dry roast as well. Splash olive oil on the cut side and rub it with finger. Sprinkle salt. Place on a baking sheet face down. Roasted at 375ºF for about 30 minutes. Test with a bamboo stick. When it’s done, scoop out meat. Mash little bit. Season with salt and pepper if you like.
  3. Bell Peppers: Place them over medium heat on a stove top directly. Rotate them every few minutes to char all over. It will take about 10 minutes all together. When it’s charred all over, put it in a small bowl or pan and cover. Let it steam. when they are cool enough to touch, peel with fingers. Do not rinse with water. The wonderful charred flavor will disappear. Toss with a splash of balsamic vinegar, olive oil, salt, pepper and toasted pine nuts.

Oven Roasted Vegetables

Roasted Vegetables

Oven Roasted Vegetables with Wasabi Chickpeas

It was a beautiful dry fall day today. The temperature went up to 70 ºF during the day, but after sunset, it got cold quickly, thus I had to go home. There was LES Garden Festival going on this weekend, and I could listen to pretty good rock and jazz when I was walking around. When I got home, I decided to roast vegetables because I had green beans at home and bought beets at the farmer’s market. At this time, beets are still in the oven because they take longer than carrots and green beans or a chocolate cake. Roasting vegetables in oven is easy and versatile. You can use left overs in a salad next day.
Ingredients: your choice of fresh vegetables such as green beans, carrots, beets, butternut squash, zucchini, tomatoes, potatoes, ah, endless list here.
olive oil
sea salt
  1. Wash and trim vegetables. Heat oven at 350-400 ºF.
  2. Splash olive oil on a baking sheet. Put vegetables in the baking sheet and sprinkle sea salt, and roll them over in the olive oil by hands.
  3. Bake in the oven until vegetables becomes soft, but not mushy. Vegetables with high sugar content such as carrots cook quicker than potatoes. So, as each vegetables are done, take them out of the oven. My carrots and green beans took about 10 minutes. Sliced beets (1/2-3/4″ thickness) took 35 minutes.