Use an interesting combination of vegetables of your choice. Look for vegetables such as carrots, parsnips, zucchini, shallots, beetroot and tomatoes that will add contrasts in flavors, sweetness, and colour.
Based on an original recipe kindly sent in by Jack McNulty.
Slice all of the vegetables so they are about the same size, but with different shapes.
Place the sliced roots in a large bowl and toss together with the herbs, salt, pepper and 2 tbsps vegetable broth.
Place all of the prepared vegetables on a baking pan lined with aluminum foil or parchment paper.
Bring all of the sides of the foil/paper up to form a tent and seal the bag.
Roast for about 60 minutes in a 180° C oven (check the vegetables after 30 minutes… they should be soft, but not mushy).
Open the tent and increase the heat to 240° C. Adjust the oven so the heat comes from the top broiler if possible.
Cook an additional 2-4 minutes – just long enough to brown the edges of the vegetables.
Toss well with 100-200 ml vegetable broth and 1-2 tsps balsamic vinegar, then serve immediately.
For the herbs, use strong flavored, hearty herbs like sage, rosemary, or oregano.
Here are some tips for roasting without oil
Use a non-stick roasting pan, parchment paper or Silpat (re-usable silicone mat) to ensure that vegetables do not stick to the pan. If using spray oil, use minor amounts to prevent sticking and help the vegetables release properly. One or two short sprays should be sufficient.
Small amounts of stock can provide moisture while roasting and help prevent sticking.
Slow roast vegetables and roots in a foil bag, which actually steams the vegetables in their own juices to retain their sweetness.
When vegetables are roasted with no oil, the finished product is a bit drier than it would be with oil, so you should finish them by adding a lot of flavor post-cooking. Toss the roasted vegetables in a small amount of highly flavored liquid that will boost their flavor and/or add complementary flavor notes to the dish.
