FROM IVAN SYGODA, FOUNDING DIRECTOR OF PENTACLE
“This homemade roast veggie starter base can dance off subsequently in several different directions. The key is to use a cast-iron skillet— versatility itself, happy under the broiler, in the oven (325° or thereabouts), or on top. Keep your oven mitts handy.”
SERVES:
2-4
PREP TIME:
15 MIN
TOTAL TIME:
45 MIN
INGREDIENTS
1 lb. chicken tenders or boneless breasts
a bit of olive or sesame oil
marinade - toasted sesame oil and sesame seeds plus lemon juice
cashews
Veggie Base
Red bell peppers or orange and/or yellow. I don’t like green, but perhaps you do. Scoop out seeds. Cut in half crosswise, then julienne or cut into wedges.
Red onion(s). Vidalia or yellow would be fine, but I like the look of the red. Trim and peel. Cut in half crosswise, then julienne or cut and separate into wedges.
Mushrooms. Whatever kind you prefer, trimmed, sliced or halved, or quartered. Note: These cut-up ingredients might be harmoniously sized; juliennes/slices versus wedges/chunks.
Scallions, cut into 1” pieces.
Optional: zucchini or squash, sliced into rounds.)
Veggie Base
Preheat broiler. Toss peppers and onions in some olive oil, grind in salt and pepper. I like to add some thyme, fresh or dried. Raid your spice rack for whatever else sounds good. Place under broiler flame. When peppers and onions have started to caramelize, add mushrooms, scallion, and whatever else. Monitor progress. I like a bit of a char. You may like more or less. Remove skillet from broiler, empty veggies into a bowl, and, depending on which phrase follows, either turn broiler off or set temp to 325° (My gas broiler also fuels the oven).
Variation 2
Place emptied skillet on medium-high heat. Add a bit of olive or sesame oil if it isn’t still glistening. Having cut 1 lb. chicken tenders or boneless breasts into 1” chunks and marinated in one of a dozen ways (I like toasted sesame oil and sesame seeds plus lemon juice), sauté chicken pieces until nicely browned and then mix roasted veggies back in. You can add some cashews. Serve over something, or else don’t.