墨西哥烤蔬菜配香草油脂

关于这个食谱

Roasting vegetables hard at high heat until they blister and char at the edges reflects a common technique across Mexican cooking, where charring vegetables like tomato, onion, and chile is the foundation of countless salsas and sauces. Here, that same high-heat approach is applied to a broader mix of vegetables — zucchini, bell pepper, and sweet potato — seasoned simply with cumin, chili powder, and lime before roasting. A drizzle of herbed crema, made by blending Mexican crema (or sour cream) with cilantro, lime, and a small clove of garlic, isn't a traditional finishing sauce for roasted vegetables specifically, but it draws on the same crema-and-herb combinations found throughout Mexican cooking, from elote to enchiladas. Its cooling tang balances the smoky char and gentle heat of the roasted vegetables well. The key to good char without overcooking is roasting at a genuinely high oven temperature and not overcrowding the tray, which lets steam escape rather than trapping moisture that would leave the vegetables soft and pale instead of blistered and caramelized at the edges.

食材

服务 4

• 2 whole西葫芦，切成厚圆形
• 2 whole青椒，切成块
• 1 wholesweet potato, cubed
• 1 whole红洋葱，切成楔形
• 3 tbsp橄榄油
• 1.5 tsp小茴香粉
• 1.5 tsp辣椒粉
• 1 tsp盐
• 0.5 cup墨西哥克丽玛或酸奶油
• 0.25 cup香菜叶
• 1 clove大蒜
• 2 tbsp酸橙汁
• 2 tbspcotija cheese, crumbled

步骤

1. 1

   预热和准备

   将烤箱预热至 230C (450F)。 Toss zucchini, bell pepper, sweet potato, and onion with olive oil, cumin, chili powder, and salt.

2. 2

   烤蔬菜

   Spread vegetables in a single layer on a baking sheet, without crowding. Roast 25-30 minutes, turning once, until charred at the edges and tender.

3. 3

   Make the herbed crema

   Blend crema, cilantro, garlic, and lime juice until smooth and pourable, thinning with a splash of water if needed.

4. 4

   组装

   将烤好的蔬菜放在盘子上。

5. 5

   完成并上菜

   Drizzle generously with the herbed crema and top with crumbled cotija before serving.

变化

• •

  ゼリーヌ・ユヴァルラクの任務は責任を負います。

• •

  kuesutoは简単です。

• •

  问题は解决できません。

存储

Refrigerate roasted vegetables and crema separately in airtight containers up to 3 days; reheat vegetables in a hot oven or skillet to bring back some char, and add the cold crema fresh.

常见问题解答