Recipes are never complete. Something that is fresh and good today might not be the next time you want to make the same thing. A new idea, a different take on something old, might pop into your head. Go for it.
Here’s one: a roasted vegetable relish. Perhaps a great topping for the porkchops I was grilling (marinated in bourbon and thyme). I’ve done roasted onions, roasted garlic, and roasted tomatoes at different times, so why not put them all on the same pan?
Here’s what I learned:
-it is good to keep the tomatoes elevated (I had already done them this way, on a cooling rack) and this worked for the onions as well.
-the tomatoes took more time than the onions, which still faired pretty well since I cut them nice and thick, and the garlic, which got a little too crispy. I think next time I will try wrapping the garlic in some foil to see if that helps.
-sliced tomatoes and onion and separated and cut the ends off the garlic cloves. Brushed everything with some olive oil, sprinkled with salt and pepper, and baked at 350 for about half an hour.
Ideas for the future:
-it was great by itself, but some fresh herbs could have been thrown in at the end.
-add some chiles to the pan for a roasted salsa.