End Of Summer Ramen With Roasted Garden Veggies Food
ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
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- Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.
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- Heat up the oil for 2 minutes in a 10 inch skillet, then saute the onion for 3 minutes. Add the garlic and ginger and cook for 1 minute while constantly stirring.
- Add the sesame seeds and the red pepper flakes and cook for 30 seconds. Add the tomato paste and cook for 2 minutes, then deglaze the skillet by pouring in 1/2 cup of vegetable broth and scraping the brown bits off the bottom with a wooden turner.
- Add the soy sauce and mirin, stir, then add the mushrooms and cook for 3 minutes. Add the red peppers and cook for 2 minutes, then deglaze the skillet again with 1/2 cup of vegetable broth.
- Pour in the rest of the vegetable broth. Cover and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes.
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