By Bergy on November 03, 2001
Photo by Bergy
Photo by Bergy
"I find that doing your veggies on a baking stone gives then a rich mellow flavor. The number of veggies you do, of course, depends on how many servings you need. I manage to fit all these veggies on a 15" stone to do two servings. Sweet potato wedges are wonderful but only need about 20 minutes. The mushrooms are heavenly and are done when they start to sweat. I would not recommend doing broccoli, cauliflower or marinated veggies on the stone, however you can add a sprinkle of something or dry spice combos. It is great preparing your veggies in advance and just have your final cooking step left to do and all on one stone."
Serving Size: 1 (544 g)
Servings Per Recipe: 2
" a great way to prepare baked veggies!! these were sooo delicious, just did potatoes cut in half, carrots, red onions, garlic and mushrooms whole. Used a tiny bit of oil and some balsamic vinegar over the garlic, onions and mushrooms, yum yum!! We will be making these often. — Nov 8, 2004, UPDATE: Did these again for sunday dinner to go with pot roast, oh boy were they good, did parsnips, carrots, rutabega and potatoes this time, it sure brings out the sweetness in the veggies; love'em!! thanks again Bergy, am sooo happy I bought the stone!!"
"These are great! I put my garlic in just a few minutes earlier (since I like it nicely done) and at the end of the cooking time, the garlic was done perfectly although I found I needed to cook the parsnips and potatoes just a bit extra, so next time I will add those just a little early when I put the garlic in. I like this served with a little grated horseradish on the side for extra flavor. Thanks for posting!"