Autumn Fare - vegetable - Roasted Autumn Vegetables - pumpkin, late tomatoes, sweet onion
t=teaspoon T=tablespoon + -=more or less
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Roasted
Autumn Vegetables
Where
I live, we can purchase tomatoes all year round, as Spain always has a crop
growing in the south when the season to the north is over.
Plum tomatoes are best, it seems, in late summer through autumn.
The flavours of this dish remain deliciously separate and I prefer a rice
dish such as Basmati and Wild Rice with a little pool of Pomegranate Sauce with
these vegetables. This dish harmonizes
wonderfully with a mushroom dish and perhaps a fresh spinach salad to balance
and add colour.
serves
2
preheat oven to 200°
4
thick slices of a
1
lg. sweet onion (red onion is also very good)
4
plum tomatoes
3
T. oil
salt
Cut
the slices of pumpkin from half rings or wedges, then cut again.
Cut the onion into eighths, quarter the tomatoes lengthways and remove
the seeds.
Toss
the onions and tomatoes with 2 T. of the oil and salt to taste (+ - 1/4 t.).
Place in a roasting pan large enough to allow that all vegetables are in
a single layer. Roast in a hot oven
for 20 to 25 minutes or until tomatoes are tender but not soft.
Remove
tomatoes to a bowl and set aside. Add
the pumpkin slices to the onions, baste with the remaining oil and sprinkle over
a little salt. Continue to roast
for another 30 minutes. Stir onions
around now and again and turn pumpkin slices after 15 minutes. Add tomatoes during the last 5 minutes.
Serve
the vegetables either tossed together or the pumpkin arranged separately but
next to the tomatoes and onion.
Note: Why are the tomatoes roasted first with the onion, removed and then added at the end? Though the onion and tomatoes will both benefit a little from a flavour trade with each other, the flavours will still remain separate. However, because the pumpkin is more porous, the pumpkin slices will pick up the flavour and juices from the tomato. Choosing to roast them together or not is a matter of desired end effect. In this case, I wanted separate flavours. Enjoy!
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The Epicurean Table © 1999-2002 Patricia Conant