Things are lovelier the second time around Fast & Fresh: Roasted vegetables give leftover meats a different flair.

Fast & Fresh

January 03, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

What to do with all those leftover scraps of holiday food, be it ham, turkey or pork roast? Concoct a fabulous quick combo of Asian oven-roasted vegetables over pasta.

Roasting vegetables may seem overwhelming, but it's not. This recipe is a streamlined, home-cooked version of those fabulous oven-glazed vegetables served in better restaurants.

Combine those vegetables with rotelle pasta and suddenly that leftover meat or turkey takes on a whole new dimension.

Save any effort for dessert or serve some surprisingly delicious ready-made Creme Caramel available in the supermarket refrigerated section.

I've tasted the classic and the cappuccino flavors. Both were rich, creamy and lush with that tasty caramelized sugar topping.

Roasted vegetables tossed with leftovers

Serves 4

8 ounces small mushrooms, cleaned

1 medium eggplant (skin on), cut into 1-inch cubes

1 medium onion, peeled and sliced 1/4 -inch wide lengthwise strips

1 medium red bell pepper, stem and seeds removed, cut into 1-inch cubes

1 tablespoon sesame oil

1 teaspoon sugar

salt and pepper to taste

12 ounces rotelle pasta

2 cloves minced garlic

1 1/2 cups bean sprouts

2 cups roasted ham, pork or turkey (shredded or cut into strips)

1/2 cup vegetable, turkey or chicken broth

2 tablespoons soy sauce

Heat oven to 450 degrees and place a baking rack on the top position. Grease a large baking sheet.

Cook pasta according to package directions.

In a single layer place all of the cut vegetables on the baking sheet. Drizzle with sesame oil, sprinkle lightly with sugar, salt and pepper and toss. Spread out to a single layer. Place in oven and bake 12 minutes.

Add garlic, bean sprouts and leftover meat to the roasted vegetables and toss. Bake another 4 minutes. Pasta should be cooked at this point.

Drain pasta and return to the same pot. Add roasted vegetable mixture, the broth and soy sauce and toss well to mix.

Place on a large platter or individual serving plates and serve immediately.

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