The hack that makes your vegetables always tasty

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: grilled vegetables.

Roasted vegetables are one of the most suggested meals in my friend group when people don't feel like cooking. Just throw something in the oven and you're done, yet the result can be disappointing. With this tip, your vegetables will always come out perfect from the oven.

So I actually don't like roasted vegetables at all. At least not the way most people I know make them. Throwing eggplant, zucchini, and bell pepper together in the oven with some olive oil and salt, after which you usually end up chewing on hard raw or overcooked pieces. No thanks. You really won't make me happy with that. Except if you use this trick. Don't slide the rack where your vegetables are on into the middle of the oven, but place it at the bottom of the oven.

Top or bottom?
Do you always slide that tray into the middle of the oven? Logical, everyone does that. However, most of the heat comes from the bottom of the oven, which means with this technique you get the same effect as if you were putting your vegetables in a preheated pan. I read that in any case on Bon Appetit. Anyway,. This way, the outside is immediately well-seared, while the inside then cooks through the heat in the oven. This way you have a nice golden-brown exterior, without burnt bits or overcooked carrots.

Cauliflower
I tried it with cauliflower, one of the few vegetables that I do roast in the oven regularly, and yes. The slightly too brown cauliflower florets that I usually accept were this time perfectly golden brown, at the moment the inside was cooked. Yes! It is important that you cut your vegetables into pieces of equal size so that they cook evenly. I can also easily imagine that this technique works for extra delicious roasted potatoes, but I still need to try that out.

Text: Favorflav