Roasted Veggies

(NAPSI)-Are the kids tired of eating the same old veggies? Are you bored with the taste of steamed vegetables? Well, jazz up your favorite vegetarian dishes in a different way by roasting, a cooking method that gently crisps them on the outside at the same time that it locks in flavor and moisture. And the mouth-watering combination of flavor, color and texture can do wonders for a feast or for a simple dinner anytime.

Roasting is not only healthy but it also has a magical effect on the flavor of vegetables. In the dry heat of the oven, vitamins and other nutrients in vegetables are preserved and flavors are concentrated. Roasting takes time but the results are worth the wait: onions caramelize in roasting and add an unforgettable sweetness to vegetables; and mushrooms, especially portobellos, produce an enticing meaty scent.

There are many types of roasting pans. T-Fal's Square Health Roaster, for example, is a deep, 5.28-qt. non-stick pan with a ridged base that's designed to channel fats away from foods-especially important when roasting meats or poultry. It comes with a tempered-glass cover that helps retain extra flavor and moisture during roasting and afterwards doubles as a handy serving piece.

The roaster is large enough for a family-size portion of vegetables or a good-sized roast or chicken. And with its T-Fal® non-stick coating, the Health Roaster is a snap to clean up.

Here are two delicious vegetarian roasting recipes the whole family will love.

Pureed Roasted Portobello Mushroom Soup

Serves 4

2 tsp. olive oil
3 medium onions, peeled and quartered
3 cloves garlic, peeled
1 lb. fresh portobello mushrooms, trimmed and cut into small chunks
Salt and freshly ground black pepper
1 tsp. chopped fresh thyme or 1/4 tsp. dried thyme
2 tbsp. dry sherry
5 cups chicken stock
1/4 cup heavy cream
1/4 cup chopped fresh parsley

Preheat oven to 400 degrees. Oil bottom of a T-Fal Healthy Roaster with 1 teaspoon of the olive oil. Add onions and garlic and top with mushrooms. Drizzle remaining teaspoon of oil on top and season with salt, pepper and thyme.

Roast mushrooms, stirring once or twice, for 20 minutes. Remove the roaster from oven and pour sherry into the mushrooms, scraping up any brown bits. Add stock to the Health Roaster. In blender, pur�e in batches mushroom mixture until smooth.

Pour soup into medium-size saucepan and season to taste. Add cream and simmer over low heat until hot. Sprinkle soup with parsley and serve hot.

Roasted Vegetable Platter

Serves 4 as main course, 6 as a side dish.

2 medium eggplants, ends trimmed, cut lengthwise into quarters
Salt
3 tbsp. olive oil
8 small new potatoes, halved
4 large carrots, peeled, cut lengthwise in half and then crosswise into 2-inch pieces
2 small zucchini, ends trimmed, cut lengthwise into quarters
2 small summer squash, ends trimmed, cut lengthwise into quarters
2 red and green bell peppers, cored and cut lengthwise into quarters
4 large, ripe tomatoes, quartered
8 garlic cloves, peeled and left whole
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil or 1 tsp. dried
2 tbsp. chopped fresh thyme or 1-1/2 tsp. dried
Freshly ground black pepper

Place eggplant in colander and sprinkle cut sides with 1-1/2 tablespoons salt. Let stand for 20 minutes. Rinse under cold water to remove salt and dry thoroughly.

Preheat oven to 400 degrees.

Oil bottom of a T-Fal Health Roaster with half the oil. Arrange vegetables and garlic in a single layer in the pan. Sprinkle with parsley, basil, thyme, salt and pepper. Drizzle with remaining oil.

Roast vegetables for 10 minutes. Reduce oven temperature to 325 degrees and roast, gently stirring, about 20 minutes, until potatoes are tender when pierced with knife, about 50 minutes more. Serve immediately.