When vegetables are roasted, their flavors intensify or–in the case of garlic and eggplant–become sweeter. The reason for this is that natural moisture evaporates and the vegetables’ natural sugars caramelize slightly. Make sure the vegetables are placed in one layer, so they brown evenly. (If they’re piled up, they’ll steam instead of roast.) When roasting garlic, leave the cloves in their skins.
Always coat the vegetables and garlic with a little oil to seal in moisture and to help them brown. Roast 30 to 40 minutes at 350 degrees until tender. There’s no need to peel tender vegetables or those with soft skins, such as zucchini or summer squash; however, garlic should be squeezed out of its skin after roasting. At Foster’s, we like to add roasted vegetables to many of our soups, since they provide extra flavor and it’s a great way to use leftover roasted vegetables.
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