Crispy Oven Roasted Veg & GUAC

You can not crowd the pan when making roast veggies. I find that 400-425 is the right temp for most veggies. Also, make sure you put enough olive oil or butter. Also, add salt and pepper. I love to roast cauliflower but any veggie works.

Zucchini is like egglant, it soaks up a lot of oil. You can bread them and fry them. If you still want to fry them with no breading, them you must salt them for at least an hour to remove the moisture. They taste great with homemade dill ranch dressing.

As far as the guac goes, that is the recipe but you have to remove the seeds and the wet part of the tomato before you chop it and serve it immediately since the salt draws out moisture.

My favorite is roasted asparagus. Lay it on a baking sheet, drizzle about a tablespoon or so of olive oil over it and sprinkle with salt. Roll it around to even out the oil/salt. Then roast at about 450 degrees for 15 or 20 minutes (depending how thick the asparagus is). It gets tender and so yummy, esp. when the tips get a little charred. I do cauliflower the same way -- it comes out pretty firm.

ETA: For guacamole, I just add a little pre-made salsa to the avocado in increments until it tastes right.

Too much tomato to avocado for my tastes. I would say it's more like fourths on the ratio of avocado to tomatoes, onion and cilantro. You could add diced jalapeno too and that would be to taste. The lime, salt and pepper are also to taste and will depend on the avocado itself. A squeeze from the juice of an orange adds a nice backdrop to the mix also if you have one hanging around. At my house we do naked guacamole. It's considered sacrilege to add mess to a beautiful avocado. We mash the avocado and add fresh lime juice with salt and pepper to taste. Serve with fresh tortilla chips. Happy cooking.

Way too much tomato in the guacamole. Also, make sure he dices the tomato first and then pours off the juice before adding it in.