roasted veggies and spot prawn season
roasted veggies and spot prawn season
'of rice & yams' no.12
I recently chatted with friends who aren’t big on cooking about how to make it more enjoyable and less of a chore. It really comes down to mastering a few basics, like roasting vegetables, to create awesome meals you can be proud of.
With summer around the corner, there’s no better time to enjoy fresh, local produce at its finest — especially eaten al fresco! Think snappy asparagus, plump peppers, and summer squash, charred around the edges and crisp-tender. Since not everyone has a grill, I’ll guide you through how to roast great vegetables all year round.
Here’s how to build a delicious meal from roasted veggies:
(1) Roasted Veggies + (2) Dips and Drizzles + (3) Your Favourite Protein
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(1) Roasted Veggies
Prep: Heat your oven to 400°F if using convection, or 425°F for standard. Line your largest baking sheet with parchment paper—the more room for the vegetables to breathe, the better. Alternatively, prepare 2 baking sheets with parchment paper.
Veggies: To ensure even cooking, cut your vegetables into similar-sized pieces. Toss your choice of veggies with a drizzle of neutral oil (or high smoke point olive oil, not EVOO) and a generous pinch of kosher salt. Freshly cracked black pepper is optional. Feel free to add dried herbs and/or spices for extra flavour. You can always choose your go-to spice mix (ideally without salt so you can control the seasoning). Some of my favourite blends include:
Garam masala: Earthy and pungent
Garlic powder and mild paprika: Savoury and slightly sweet
Rose harissa spice mix: Warm with a kick
Za’atar: Tangy and herbal
Roasting Times:
10-15 minutes
Asparagus: Tough ends snapped off
Bell peppers: Cut into strips or large chunks
Mushrooms (button, cremini, oyster, shiitakes): Tough stems removed (and saved in a freezer bag for making stock!), halved or quartered, if large
Onions (white, yellow, red): Cut into wedges
Portobello mushrooms: Remove the stems, remove gills with a spoon, and slice into thick strips
Summer Squash or Zucchini: Cut into half-moons or thick slices
15-20 minutes
Broccoli: Cut into florets
Cauliflower: Cut into florets
20-25 minutes
Butternut squash: Cut into 1-inch cubes
Sweet potatoes: Cut into 1-inch cubes
30-35 minutes
Baby potatoes or fingerlings: Halved, if large
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(2) Dips and Drizzles
This is where you can add lots of flavour!
(a) Dips
A generous shmear or dollop of a thicker dip is a great starting point for a dish. Here are some options:
Baba ganoush: Smoky roasted eggplant dip with tahini
Hummus: Creamy chickpea purée with tahini and lemon
Raita: Yogurt dip with cucumber and spices
Red pepper dip: Tangy and sweet, often blended with nuts
Tzatziki: Greek yogurt dip with cucumber and garlic
Whipped feta: Creamy, tangy feta cheese blended to a smooth consistency
White bean dip: Smooth and savoury, often flavoured with garlic and spices
(b) Drizzles
For drizzling over your finished plate:
Vinaigrettes or dressings (e.g. wine vinaigrettes, peanut dressing, tahini dressing): Adds tang and savouriness
Herb oils (e.g. chimichurri, pesto, salsa verde): Fresh, vibrant flavours that complement roasted veggies
Good quality EVOO: For a nice finish
No need to make these from scratch—buy your favourite dips, dressings, and oils to make meal building easy!
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(3) Your Favourite Protein
Medium to Firm Tofu: Holds up to the heartier sauces compared to softer tofu
Chicken: Grab a rotisserie chicken from the store for an even easier meal! *Check for gluten in spice rubs
Steak: Medium to medium-rare is my preference
Lean Pork (e.g. chops or tenderloin): Mild flavour that pairs well with a variety of spices
Salmon: Great when roasted or pan-fried
Shrimp: Quick-cooking option
Simply season your protein with kosher salt and a drizzle of oil before cooking to highlight its natural flavours. Once again, you can play with spice mixes here!
Bonus add-ons:
Fresh herbs (e.g. cilantro, parsley, dill, oregano): For a burst of freshness!
A bit of crunch (e.g. toasted nuts or seeds, gluten-free fried shallots or garlic): For added texture and flavour!
Jarred goods (e.g. sun-dried tomatoes, olives, pepperoncini): For added salt and tanginess!
This formula lays the groundwork for whipping up simple yet flavourful meals. Once you get the hang of building a dish with these components, feel free to experiment with various flavour profiles and explore recipes for homemade dips, dressings, and/or pickles. I promise that by starting with the simple technique of roasting veggies, you’ll find comfort and confidence in the kitchen. I’m here to answer any questions you may have along the way!
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🦐 SPOT PRAWN SZN 🦐
We missed spot prawn season during our first year in BC, but we sure made up for it this year! They’re delightfully buttery and sweet, and are only available May through mid to late June. Here’s how we’ve been savouring spot prawns this season:
Raw with a frizzled scallion-ginger tamari dipping sauce
Simply boiled with curry butter
Sautéed in butter and garlic with fresh pesto pasta
Crudo with citrus and good EVOO
Sautéed in butter and garlic with roasted tomato risotto
I love cooking with seasonal ingredients, especially in the warmer months when everything is so colourful and fresh! If you see BC spot prawns on a menu right now, I highly recommend giving them a try.
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🍶 GF ASIAN-CANADIAN CONDIMENTS 🍶
For Asian Heritage Month and Celiac Awareness Month in May, I curated a roundup of my favourite Asian-Canadian makers offering delicious gluten-free products. From soup bases to chili oils, these brands make GF Asian cooking easy and stress-free! You can find them in the post below:
Featured brands: Zing Pantry Shortcuts, Holy Duck Chili Oil, Kopi Thyme, Ah Nui Asian Foods, Van Koji, and Abokichi.
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RECENT JOYS
🥭 Last week’s gluten-free mango citrus donuts, c/o @theloopywhisk’s dough recipe.
📺 The Dish with Kish – The newest season of Top Chef includes a candid behind-the-scenes series featuring past Top Chef alumni and new host Kristen Kish, the beloved winner of season 10.
🍽️ Bar Tartare – Café by day, wine bar by night, Bar Tartare hosts an exciting lineup of rotating chefs and serves a variety of natural wines. I’m definitely looking into these types of spaces to host my own dinners 😉
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That’s all for this week! I’m excited to be staying put in Vancouver and hosting friends over the next few months. It’s definitely the season for farmers markets and beach picnics, and I’m sure I’ll have plenty to share about that soon.
✌🏼 Peace, love, and good food,
Jannell
Looks delicious!