Kardea Gourmet

As I have moved through life,  I have graduated from boiled frozen vegetables to fresh stir fry,  steamed and barbequed.  More recently,  my standard home cooking has come to include roasted vegetables.

On a routine evening,  I might throw fresh corn-on-the-cob under the broiler. As the kernels brown slightly,  the sugars caramelize,  the corn sweetens and the unique flavors are enhanced.  With the tastes intensifed,  I have happily abandoned butter or margarine,  although with the right meal,  I may shake on a milder hot sauce (the Cholula brand works well).

Char a whole red pepper under the broiler,  turning to get all the sides, top and bottom.  When still warm,   pull the stem out and remove the seeds.  The skin should peel off easily.  Serve as a first course with some olive oil and balsamic vinegar.   

For some other vegetables,  like asparagus and brussel sprouts,   I coat lightly in olive oil and place in a 350 degree oven. 

How long do these take?   As my grandmother from a small town in what is now the Urkraine would say, “when its done,  take it out of the oven.”   The point:  it really depends on the size of the ear,  spear or sprout,  but roasting vegetables is reasonably fast and easy.  They bring another dimension to weeknight meals and cholesterol-free eating.