       还烤了: 
My husband and I both love roasted vegetables. Here vegetables are much bigger sizes than what I used to know back in China. I figured it is because the vegetables grow much faster and are plumped up with water, therefore, the flavors are diluted. Once I roast them and the flavors are concentrated, you can actually taste the vegetables in their own unique sweetness.
I just simply season the vegetables with salt, pepper and extra virgin olive oil, and sometimes add some fresh or dried herbs. Spread them on baking sheets in one layer, roast them in high temperature oven until soft and caramelized.
Today, I have eggplant, zucchini, sweet onion, garlic and beets. Love, love roasted beets!
You can roast a big batch of all sorts of vegetables and use them later for many different things, for side dish, salad, antipasto, sandwich, pasta, etc.
Here I made roast vegetables with baby kale and roasted chicken salad
My husband said, he can become a vegetarian just eating these. I said as long as you do not become a monk, I am ok with that.
PS: I decided to keep the English version in the post after I translate them in Chinese.
我丈夫和我都喜欢吃烤的蔬菜。这里的蔬菜尺寸比我以前中国吃的都大很多。我想这是因为蔬菜生长得很快，都是充满了水份，因此淡而无味。如果烘烤他们, 把水份排掉, 味道就比较集中，这样你就可以品尝到蔬菜自己独特的甜味。
我只是简单地以盐，胡椒和橄榄油调味，有时加一些新鲜或干香草。平铺放在烤盘中，在高温烤箱中，烤到软，略焦香.
今天，我有茄子，西葫芦，甜洋葱, 大蒜和甜菜头。大爱烤甜菜头！
你可以烤一大批量的各种蔬菜，随后可用于许多不同的东西，小菜，沙拉，开胃菜，三明治，意大利面等。
在这里，我做的烤蔬菜与幼羽衣甘蓝和烤鸡肉沙拉.
我丈夫说，他可以成为一个素食者只要有这些烤蔬菜吃。我说只要你不出家做和尚, 我没意见。 |
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