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Why add flour when oven-roasting vegetables?

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Why add flour when oven-roasting vegetables?

goodeatsgal | May 21, 2010 11:42 AM

Last night, I made a recipe for Baked Zucchini with Herbs and Tomatoes. (This was from an NPR article on Amanda Hesser and included recipes from her "Cooking for Mr. Latte" book.) The recipe called for seasoning a mixture of zucchini, an onion, scallions and herbs with salt, and then, sprinkling 1/4 cup of flour over it all and pressing and tossing ingredients together until well mixed and lightly coated with flour (will get a little moist, but should not get gooey). Then you add tomatoes, season again with salt, and toss once more. It bakes for 20 minutes at 425 in a baking dish.

My question is - why would a recipe call for mixing vegetables with flour? I have made roasted vegetables often, but have never come across a suggestion for flour. The only difference I could see was that the liquid exuded from the vegetables (due to the salt?) was a little thicker than normal. But I didn't care for the "gooeyness" that was on the zucchini.

Any thoughts? Thanks.

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