Whole Living Daily

Filling Up The Oven

Posted by

Reason No. 34 in our  July/August issue's "50 Ways to Eat Sustainably" was the inspiration for a recent lunch.


I turned up the oven to 425º, and set out to roast a bunch of asparagus. I arranged it on a baking tray, drizzled it with olive oil, and seasoned it with salt and red pepper flakes. Popping it into the oven, I noticed the vacant, bottom rack. Hmm. . .  what else can get roasted? I was quickly slicing up a red bell pepper and tossing some plump cherry tomatoes in olive oil, oregano, salt and pepper. That took care of the second rack. But the vision of the pizza stone quietly standing guard over the oven floor made me grab a few slices of multigrain bread. With the bread toasting and the trays of vegetables roasting . . . my  mission was complete. A quick spread of ricotta cheese and some fresh arugula rounded out this delicious, energy efficient lunch.

Related Posts:

Comments (8)

  • What a wonderfully simply idea! I have been roasting vegetables. It gives them such a rich flavor.

  • great! thanks for sharing.

  • It always feels good to use the whole oven once it's turned on. It seems wasteful otherwise. Thanks. :)

  • That's the smartest thing I've ever heard.

  • Sounds delicious but I would never heat olive oil to such a high temperature for fear of damaging it.

    Extra virgin olive oil smokes roughly between 400 and 365ºF (204 and 185ºC) depending on its free fatty acid content. Smoke point would damage the oil and destroy it's benefits.


  • Author Comment:

    You bring up an excellent point, Sandy. The smoke point of extra-virgin olive oil is lower than that of a vegetable oil, but to me, the flavor of the olive oil can't be beat. The vegetables didn't taste acrid (a tell-tale sign that the oil reached its smoke point), and I've never had a problem roasting at around 425º using olive oil. I would definitely save the delicate extra-virgin olive oils for lower temperature cooking or for finishing dishes.

  • When roasting carrots, do recommend removing the skin? I was recently served roasted carrots in an upscale restaurant with the skin on the carrots.

  • [...] season keeps many of us glued to our ovens. Instead of turning your range on and off again, do as food editor Shira Bocar does: Try to pack as much as you can into one efficient session – when you put in that batch of [...]

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.