How long does it take to make Roasted Vegetables?

A whole eggplant over a gas flame: about 10 minutes per side, turning, until the skin is charred and a fork goes in easily.

Step by Step

How to Tell It's Done

• until the skin is black and blistered on all sides and the flesh is completely soft (eggplants: 20–30 minutes, about 10 minutes per side)

Tips

• Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
• The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
• Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.

Common Mistakes

• Chop with a knife, not a blender: that way fibers and chunks remain, and the texture doesn't turn to mush.

More Ways

• In the oven, a whole eggplant needs about an hour at 190°C (375°F); peppers are ready in about half an hour.
• Drain the peeled eggplant 15–30 minutes, so the bitter juices run out and the salad isn't watery.
• Cover roasted peppers in a closed bowl, and the skin comes off easily after 15 to 30 minutes.

The full recipe: Roasted Vegetables →

Recipes with Roasted Vegetables

Roasted Eggplant DipRoasted Eggplant SpreadFire-Roasted Eggplant with Tahini and PomegranateMoutabal – Eggplant and Tahini SpreadCharred Eggplant SaladCharred Eggplant with TahiniMutabal – Roasted Eggplant SpreadEggplant in Tahini – A Traditional Middle Eastern SpreadEggplant in TahiniMutabalEggplant Salad in Tahini SauceRoasted Eggplant Salad with Tahini

All questions