Roasted Vegetables
Author Barbara Seelig-Brown says, "Veggies are delicious when roasted. Their flavors are enhanced and the natural sugars are caramelized, which give them a nice crunch. Vary this recipe by using whatever veggies you like or roast one single vegetable at a time. I sometimes roast peeled beets or trimmed Brussels sprouts and even the naysayers always love them!"
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- Prep time
- 20 min
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- Cook time
- 30 min
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- Servings
- 12 Servings
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- Serving size
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1/2 cup
Ingredients
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small eggplant (unpeeled, cut into 1-inch chunks)
- 1
- 1
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sea salt (fine)
- 1/3 tsp
- 1/3 tsp
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zucchini (sliced into 1-inch pieces)
- 1
- 1
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yellow squash (sliced into 1-inch pieces)
- 1
- 1
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cremini (baby bella) mushrooms
- 10 oz
- 284 g
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shallots (peeled and quartered)
- 4
- 4
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red bell pepper (cut into 1-inch chunks)
- 1
- 1
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green bell pepper (cut into 1-inch chunks)
- 1
- 1
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yellow bell pepper (cut into 1-inch chunks)
- 1
- 1
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garlic (separated and peeled)
- 1 clove
- 1 clove
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Extra Virgin Olive Oil
- 2 tbsp
- 2 tbsp
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pepper (Freshly ground)
- 1
- 1
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balsamic vinegar (good quality)
- 2 tbsp
- 2 tbsp
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herb sprigs (for garnish) (Fresh)
- 1
- 1
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Directions
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Preheat oven to 425°F.
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Place eggplant in a large bowl. Lightly salt eggplant and let sit for 10 minutes. (This will prevent it from absorbing too much oil.) Add remaining vegetables and toss with olive oil.
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Line baking sheet with parchment. Place vegetables on baking sheet. Sprinkle with salt and pepper to taste. Roast to desired doneness, approximately 20–30 minutes. Adjust seasonings to taste.
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Place on serving platter and sprinkle with balsamic vinegar. Garnish with fresh herbs.
Reviews
Write a Review-
I'm not one for vegetables but I swapped out some veggies and added extras of others. I'm not a mushroom person nor do we like eggplant. I added extra zucchini and red peppers, I kept the green pepper in but they were rather tarte so decided I'll add cherry tomatoes instead the next time along with onions, I just couldn't pick up the flavor of the shallot. I also added Italian dressing to the EVOO that I used since I did cut up so many veggies to coat and to add an extra layer of flavor. I omitted the salt since I added the Italian dressing then whether it was me, my son or my mom who was recently diagnosed being pre-diabetic could add salt to their personal preference. Overall it is a dish that got a three way thumbs up! I will be making this again shortly.