Roasting vegetables
Roasting vegetables
ADOBE OVEN VEGETABLES
Starting oven temperature: 500° to 450°
| Size | Time | Doneness test | |
| Beets | 2 to 2½ in. | 1 to 1½ hr. | Give when pressed |
| Bell peppers | 6 to 8 oz. | ½ to 1 hr. | Black spots, collapsed |
| Chilies | 3 to 6 oz. | ½ to 1 hr. | Black spots, collapsed |
| Corn | 6 to 8 in. | 20 to 30 min. | Husks slightly charred |
| Eggplant | 1 to 2 in. thick | 1 to 1½ hr. | Very soft when pressed |
| Garlic heads | 2 to 3 oz. | About 1 hr. | Soft when pressed |
| Onions | 6 to 8 oz. | 1½ to 1½ hr. | Give when pressed |
| Potatoes | 6 to 8 oz. | 1½ to 1½ hr. | Give when pressed |
| Sweet potatoes | 6 to 8 oz. | 1 to 1½ hr. | Give when pressed |
| Tomatoes, Roma | 3 to 4 oz | ¾ to 1 hr. | Black spots, soft when pressed |
1. Rinse or scrub vegetables, as appropriate, but do not peel. Pierce eggplant, potatoes, and sweet potatoes.
2. Set vegetables slightly apart in a shallow rimmed pan (or pans).
3. Push pan to center or back of oven. Leave door open until temperature drops to 350°, then close door. Check in 5 minutes; if above 400°, open door and let cool to 350°. Close door, then check every 30 minutes.
4. Remove vegetables as cooked. Peel beets. Pull skins, stems, and seeds from peppers and chilies. Pull husks and silks from corn. Cut stems from eggplant. Cut tops off garlic heads and squeeze out pulp. Peel onions. Slit open potatoes and sweet potatoes. Pull off tomato skins and cut out cores. Season vegetables to taste with salt, pepper, and olive oil or butter.
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