Vegetables In Oil For Roasting - Tritto
Simple joys of Italian cooking include keeping a couple of jars of chopped vegetables on hand, steeped in olive oil, for roasting and sautéing – known as Tritto. Pick the best quality vegetables of course and clean and chop them by hand. I mix them dry in a bowl with several herbs from my herb garden and a few thin slices of lemon, and then put them into tall vertical jars. I use a blend of olive oil and canola oil to cover the vegetables. Let them steep for at least 12 hours in a cool room.
The jar on the right has soft vegetables such as red peppers, leeks, fennel, celery, broccoli and cauliflower. These will roast in 20 minutes or so at 350-degrees. The jar on the left has root vegetables such as carrots, potatoes, celeriac, and onions. These will roast in 45 minutes or so at the same temperature.
When ready to use, drain the oil (saving it for other uses) and spread the two medleys of vegetables evenly in separate roasting pans. Season with salt and pepper and any other spices you enjoy. Or surround a roast with the vegetables to create wonderful gravy.
Richard Wottrich
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