First attempt at roasted vegetables
All we need is just chopped vegetables, sprinkled over some salt and pepper, and voila... not so good first attempt:
It was a bit dried for being scorched a bit too long. And inadequate oiling resulted in some unanticipated charring as well.
The second attempt however, looks much better, while taste much better as well:
Yes the ingredients has also enriched; now we added cherry tomatoes and Champignon mushrooms. We also sprinkled some mixed herbs to adds the aroma. Usage of coconut oil instead of olive, adds a new twist to the fragrance as well and makes it feels more Bali.
With our last shopping, we have also bought some beet root and more cherry tomatoes since it tasted great. What you can count on is, if the ingredients tasted good raw, then roasting will make the flavour more intense, while softening the texture down. It will also makes the food dry, hence adding oil on open roasting helps attain the moisture. Also don't forget to preheat the oven, and when in doubt it's better to go slightly undercooked, than over or charred.
I hope we can get an even prettier look, and even better taste on our third attempt. (byms)
About author: Bayu Amus
Bayu Amus is a gastronomic storyteller and Food Experience designer. He pens food articles for travel magazines, speaks on food events, and was part of the team who compiled Makansutra Indonesia 2013, the pocket book which showcases Bali’s best street food. Contact him through email@example.com