COOKING FOR A CROWD - GRILLED OR ROASTED MARINATED VEGGIES

[Kitchen Witch]

COOKING FOR A CROWD - GRILLED OR ROASTED MARINATED VEGGIES

12 pounds vegetables (see suggestions listed in directions)
3 quarts Vegetable Marinade
Balsamic Vinegar Marinade for Vegetables
Vinaigrette Marinade
Herb and Garlic Marinade for Vegetables

1. GRILLING INSTRUCTIONS
. Clean grill grids thoroughly. Clean as often as necessary to keep vegetables from sticking.
2. Preheat grill grids until very hot. Place drained vegetables on grill. Turn often. Brush marinade on veg- vegetables after each turn.
3. Grill vegetables until desired doneness. Serve warm or at room temperature.

2. OVEN ROASTING INSTRUCTIONS
. Preheat oven to 400°F. Oven must be hot enough to caramelize the vegetables but not so hot as to dry them out.
2. Place vegetables on a lightly greased sheet pan in a single layer. Do not overcrowd or they will steam rather than roast. For large quantities of vegetables, roast separately and combine prior to service. For smaller quantities, put the slower cooking, hard vegetables to the outside of the roasting pan (vegetables will cook faster on the outside of the pan).
3. Turn vegetables often during roasting. If cooking different kind of vegetables on the same pan, remove the vegetables as they become tender. Brush marinade on vegetables after each turn.
4. Roast vegetables until desired doneness. Serve warm or at room temperature.

3. VEGETABLES SUITABLE FOR GRILLING OR ROASTING
ASPARAGUS Blanch thick stalks until barely tender, leave whole.
GREEN BEANS Blanch until barely tender, leave whole.
BEETS Cut in quarters or in half (peeled or unpeeled). To reduce cooling time, blanch first until slightly tender. Peel blanched beets before roasting. Cooking time: 18-20 Minutes.
BROCCOLI Blanch until barely tender. May split stalks into halves.
CARROTS Slice into 1/4 to 1/2-inch slices, 1 to 2-inch sections, or split in half lengthwise. Blanch until slightly tender. Cooking time: 18-20 minutes.
CAULIFLOWER Blanch until barely tender. Cut into large florets.
CELERY ROOT Cut away thick skin. Cut bulb in half. Cooking time: 18-20 minutes.
CORN Cut across cob into 2-inch sections.
EGGPLANT Slice 1/2 inch thick, cut round or lengthwise. For Japanese eggplant, slice or split in half lengthwise. To reduce the bitterness of some eggplant, salt lightly and allow to stand for 30 minutes. Rinse and pat dry.
FENNEL Quarter. Blanch until slightly tender.
LEEKS Split large leeks in half lengthwise. Blanch until slightly tender.
MUSHROOMS Leave whole or cut into thick slices or quarters. May easily overcook, so watch care- fully during cooking. Grill or roast portabella mushrooms whole for sandwiches (remove the stem and use for vegetable stock).
ONIONS Blanch until slightly tender. Leave whole or cut in half.
PARSNIPS Slice into 1/4 to 1/2-inch-thick slices, 1 to 2-inch sections, or split in half lengthwise. Blanch until slightly tender. Cooking time: 20-25 minutes.
PEPPERS, Bell Quarter and remove seeds, ribs, and stem.
POTATOES Slice large potatoes 1/2 inch thick. Small potatoes can be left whole or cut in wedges. Blanch until slightly tender, 5-7 minutes. Cooking time: 18-20 minutes.
RUTABAGAS Quarter or slice into 1/2-inch-thick slices or wedges. Blanch until slightly tender. Cooking time: 18-20 minutes.
SQUASH SUMMER-Slice small squash lengthwise in half. Larger squash may be cut into 1-inch- thick slices. HARD WINTER-Slice into 1/2-inch wedges. Blanch until slightly tender.
TOMATOES Cut in half or leave whole. Sear quickly on the grill or broiler.
TURNIPS Quarter or slice into 1/2-inch-thick slices or wedges. Blanch until slightly tender. Cooking time: 18-20 minutes.

Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temper temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 4°"F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once, discard if not used.

Vegetables may be roasted without first marinating. Follow the ratio: 1 lb vegetable, 1-2 oz olive oil, 1/2-1 tsp kosher salt, 1 Tbsp fresh finely chopped herbs (oregano, rosemary, sage, thyme). Combine vegetables, salt, and herbs in a bowl. Toss to coat. Follow roasting instructions.

VARIATIONS:

Garlic and Fennel Seed Roasted Vegetables. Do not use a marinade. Mix and set aside 3 Tbsp olive oil with 2 Tbsp crushed fresh garlic and 2 Tbsp toasted fennel seeds (see p. 592 for toasting spices). Toss vegetables in 1/2 cup olive oil, 1 oz salt, and 1 tsp black pepper. Roast vegetables according to instructions. When vegetables are al dente, remove from oven and toss with oil, garlic, and fennel seed mixture. Roast 10 minutes longer. Remove from oven and toss with 1 oz chopped fresh parsley and 1/4 cup balsamic vinegar.

Mashed Potatoes and Roasted Vegetables. Serve 5 oz Mashed Potatoes or Buttermilk Smashed Potatoes surrounded by 3-6 oz of roasted vegetables (not potatoes, unless sweet potatoes). Serve garnished with chopped fresh parsley. Drizzle Mashed Potatoes with olive or nut oil if desired. Serve for a nonmeat entree.

Sesame Roasted Vegetables. Do not use a marinade. Mix and set aside 2 Tbsp sesame oil, 2 Tbsp crushed fresh garlic, 2 Tbsp crushed fresh ginger, and 1/3 cup soy sauce. Toss vegetables in 1/3 cup sesame oil, 1 oz salt, and 1 tsp black pepper. Roast vegetables according to instructions. When vegetables are al dente, remove from oven and toss with oil, garlic, ginger, and soy sauce mixture. Roast 10 minutes longer. Remove from oven and toss with 2 Tbsp toasted sesame seeds and 1/4 cup rice vinegar (see p. 592 for toasting seeds).

Sherry Roasted Root Vegetables. Select root vegetables from above list. Follow the ratio: 1 lb vegetable, 2 oz olive oil, 3 oz dry sherry, 1 tsp kosher salt, and 1 Tbsp fresh finely chopped thyme. Combine vegetables, salt, and thyme in a bowl. Toss to coat. Follow roasting instructions.