I have one Japanese eggplant, some red onion, shishito peppers and some Meyer lemons. Any suggestions for roasting? TIA
Are you concerned with different cooking times, or just looking ideas for seasoning, etc.?
Seasoning and maybe temp. I generally roast vegetables at pretty high heat - 425-450 - and ‘stir’ a couple of times. And should I leave out the lemons? I’ve read that they can turn bitter. I’ve never cooked with them. Thanks, OCS
How about roasting everything but the lemons with some oil, salt, and whatever other seasonings your’re liking at the moment and then brightening everything up with Meyer lemon juice to finish?
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Now why didn’t I think of the lemon part?!? I’m old, ya know. And I’m doing pork piccata so a little extra zip can’t hurt. Also some spinach. Thanks as always, Steve.
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