Roasting Vegetables

This can also go in the tools and gadget section.

Why roast anything?  Roasting adds a layer of flavor and intensity to vegetables.  By slow roasting in the oven (or on an outdoor grill) you will get a caramelization and sweetness that you can't get by quick sauteing in oil on the stove.  To accomplish this without the burden of cleaning the baking sheet when I'm done, I use a silpat sheet.  Silpat is a product that is made of silicone and can withstand the heat up to 450° (sometimes up to 800°, but read the label when you buy it).  You can bake with it, roast with it, buy it shaped like a muffin tin or bread pan.  It's a wonderful product, and not all are called Silpat...that was the original manufacturer that invented it.  Just search the internet or go to your favorite kitchen supply store.

Here's what mine looks like.  Sorry it's a little worse for wear, but I use it a lot.  I've also included some tomatoes and onions that I sauteed in the oven at 350° for 1/2 hour the 250° for another hour to 1 1/2, just check on them every half hour for doneness.  You'll notice that I didn't add the garlic when I originally put it in the oven.  Add the garlic for the last 45 minutes so it doesn't burn and shrivel up to nothing.  This is great as a salsa, roasted tomato sauce, to use in soups....