Roast vegetables with red pepper oil

Name: Roast vegetables with red pepper oil
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: Makes 4 main-course or 8 to 2 side-dish servings
Ingredients: 1 teaspoon sherry vinegar; Minced parsley or chervil for garnish; Extra-virgin olive oil as needed; 2 red bell peppers; 4 small to medium beets; 8 ounces green beans, preferably haricots verts, trimmed; 8 small carrots, peeled, or 2 medium carrots, peeled and cut into quarters the long way; 4 ounces shiitake mushrooms, stems removed and discarded; 4 spring or small onions, peeled and cut in half; 1 ear corn, shucked and cut into quarters the long way; Salt and freshly ground black pepper; 1 medium zucchini, washed, trimmed, and cut into thick diagonal slices; 1 large tomato, peeled, cut into 16 wedges, and seeds and juice removed

Preparation info

Makes
4
main-course side-dish servings

Difficulty
Complex
Ready in
2 hr 30

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

You can make the slightly hot red pepper oil with yellow or orange peppers as well; it will be a little bit milder and, obviously, have a different color. But don’t try it with green peppers; the result will be bitter rather than sweet-hot.

Ingredients

4 small to medium beets
2 red bell peppers
Extra-virgin olive oil as needed
4

Side dish
Main course
Vegan
Spicy
Gluten-free

Method

Preheat the oven to 350°F. Wash the beets. Leaving them wet, wrap them individually in foil. Place them in a roasting pan or on a baking sheet and bake for about