Veggie Deliciousness with CVap!

I’ve noticed the CVap blog is pretty bereft of vegetable preparation and is exclusively about the CVap Cook & Hold oven. I decided that my next blog post would feature the CAT Thermalizer Oven instead! I also wanted to see how some of my favorite vegetable dishes would work using CVap.

I decided to test three vegetable dishes: Roasted Broccoli Florets, Roasted Cauliflower, and Roasted Baby Carrots. All of these veggies I have prepared in a convection oven at 425°F. Since the CVap oven only goes to 350°F I had a couple of things to consider when converting these items to CVap preparation.

I am amazed at the difference that roasting vegetables makes to kids. My daughter has always turned her nose up to broccoli no matter how many ways I have prepared it.  Roasting it made all the difference.

I did three different preparations, all of them very simple and all done on Channel 5 on the CAT Thermalizer oven. This setting has a 130°F degree water temperature and a 350°F air temperature. This high differential allows for the greatest browning potential.  I did the following items:

Baby carrots with honey and Cajun spice. First, toss the carrots in a bowl with honey and Cajun spice to taste. These take 20 minutes total cook time.


 

 

 

 

Broccoli tossed with olive oil, salt and pepper. After 18 minutes in the oven I pulled the trays out and sprinkled them with grated Parmesan cheese. I placed them back in the oven for two minutes, and then drizzled lemon juice over the top after they came out.


Cauliflower with plain yogurt and red curry paste. 
Toss the cauliflower florets in the yogurt with the red curry paste then add salt and pepper. This takes about 25 minutes total cook time.

Since schools are looking to increase the amount of fresh vegetables that are included in their lunches this is a perfect way to make use of equipment that is normally used to cook pizzas and breaded chicken products to make something from scratch that is very easy and healthy!