1Sprinkle salt and pepper and olive oil on vegetable
Roast separately the vegetables at 400° for 30 min
1Brown onions, garlic, and ginger, add dried spices and chilies
Add chopped tomatoes, vegetable broth, leave uncovered
Stir the bottom from scorching and let the broth cook for 10 minutes in medium flame
1Take roasted vegetable, mix with broth, stir
Reduce heat, simmer until flavor have marinated and vegetable are cooked thoroughly
Apply seasoning with salt pepper, fish sauce (optional), lime juice
Garnish with cilantro leaves
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
At Kato in Los Angeles, Best New Chef Jonathan Yao’s modern takes on Taiwanese dishes include this delicate Steamed Fish with Soy Broth, which balances aromatics like ginger and scallion with the seafood’s mellow sweetness.