Oven-Dried Vegetables

Photography By Barry Jarvis | May 05, 2016

About this recipe

Oven-drying vegetables is not just a great way to preserve peak season produce, it’s a way to intensify flavors.   Oven-dried vegetables can be used in vinaigrettes, salsas, dips and sauces.  Tomatoes are classic, but here we add red onion and local trumpet mushrooms.

* Also try oven-drying broccoli and cauliflower tossed with seasme oil and red chile flakes.

**Finely chop a few handfuls of oven-dryed onions, leeks and garlic.  Combine with 2 Tablespoons of pecan or olive oil, some fresh herbs and 1 clove of fresh minced garlic.   Whisk in to a cup of local greek yogurt with a good pinch of salt for French Onion dip sans the soup packet.

Instructions

Set oven to 225 degress.    Cut vegetables into the desired shapes and drizzle with a little olive oil.  Lightly season with salt and pepper and place in oven for 2 to 3 hours.

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Ingredients

  • cherry tomatoes sliced in half
  • red onion sliced
  • trumpet mushrooms quartered lengthwise
  • enough olive oil to lightly coat (pecan oil and sesame oil also work well)
  • Salt and Pepper
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