- 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
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.
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.