Roast vegetables are a staple in our household, especially in the winter.
I’m a bit of a lazy cook when it comes to preparing dinner for myself and my poor husband, so I tend to roast a lot of things while enjoying a glass of relaxation.
In the summer I’m busy preparing dinner for our guests so shoving something in the oven for us is job done as far as I’m concerned.
This version of roast vegetables is incredibly versatile.
You can eat this alone as an appetizer with bread, toss them into fresh pasta or grains to make them filling enough for a main course and they are also delish eaten cold with other accompaniments such as cold meats or hard cheeses.
For Slow Roasted Vegetables in White Wine I use a mixture of soft vegetables that will soak up the marinade and all have the same cooking times.
The wine in this dish gives a unique flavor almost like a warm vinaigrette.
“Low and slow” is the key here.
Low temperatures and slow cooking allow these delicate vegetables release their unique flavors rather than caramelizing too quickly in a pool of cooking liquid.
You won’t just taste wine or garlic, the flavors are incredibly layered.
The goal is to roast everything so that any liquid is soaked up and retained by the vegetables resulting in super condensed flavors usually unseen by faster roasting.
For the wine, it’s your call what you use.
The sweeter the wine, the sweeter your dish will be.
I used a dry white wine but any will work as long as it’s not too sweet.
Make sure to leave enough for you to enjoy a glass!