Black Beans and Rice with Fire-Roasted Vegetables
May 17, 2023
NOTHING BEATS GOOD OLD rice and beans—unless it is rice and beans topped with chile-fired, cumin-scented vegetables. The fire comes
NOTHING BEATS GOOD OLD rice and beans—unless it is rice and beans topped with chile-fired, cumin-scented vegetables. The fire comes
THE FLAVORS OF the Middle East make a rich marinade for the roasted vegetables, which are served on a bed
IT NEVER FAILS to astonish me how much volume vegetables lose when they are roasted. In this case, a veritable
A HEARTY SUPPER DISH, this is a favorite in my household. The ingredients are easily varied. Different vegetables, different cheese
ROASTING THE CORN and chiles brings out their hidden sweet flavors in this cheesy, rich dish. It makes a delicious
IN THE PERFECT RATATOUILLE, the flavors are blended, yet each vegetable remains distinct. The vegetables are neither mushy nor undercooked.
THE CHILES RELLENOS served in most Mexican restaurants are deep-fried. In this simpler, homier version, the batter is baked on
GARLIC-SCENTED ROASTED EGGPLANT slices are slathered with pesto, filled with cheese, and baked on a bed of tomato sauce. The
ROASTED VEGETABLES CONTRIBUTE the flavor, while tofu gives the cutlets their heft and protein. The trick is to freeze the
STUFFED PORTOBELLO MUSHROOMS must be to vegetarians what an expensive cut of red meat is to carnivores—a rich, indulgent feast.