Recipe: Roasted Vegetables
A family favorite around our house is roasted vegetables, we love them because they are so versatile! Not only can they be served by themselves but they can be added to pasta and eaten both hot or cold. Want to dress us a pasta sauce or add nice zing to any dish then add roasted vegetables, they are easy to make and add a lot of flavor.
In the summer months they can be made directly on the grill and will make your neighbors wish they had an invite to your house.
Recipe: Roasted Vegetables
This very versatile dish and can be served with cooked pasta to be eaten hot or cold, added to a pasta sauce or served plain as a side dish. You can serve the vegetables whole or puree them for a saucier version, whichever way you choose to serve your roasted vegetables I am sure they will be a hit with your family as well.
- 1 Eggplant (chopped into 1 inches pieces)
- 1 red pepper (seeded and chopped into 1 inches pieces)
- 1 yellow or orange pepper (seeded and chopped into 1 inches pieces)
- 1 yellow summer squash and/or zucchini squash (chopped into 1 inches pieces)
- 1 large red or vidalia onion (chopped into 1 inches pieces)
- 3-5 Tablespoons Olive Oil
- 1 Tablespoon flat leaf parsley (chopped)
- 1 tsp of dried oregano
- 1 cup of tomato (seeded and chopped into 1 inches pieces)
- 2 cloves of garlic
- Preheat your oven to 375 degrees.
- Rinse your prepared vegetables (peppers, squash, onion, eggplant) under cold water and drain slightly. Once rinsed place these vegetables into a large roasting dish. I like to get my vegetables into a single layer, use two roasting trays if needed. Pour 3 tablespoons of the olive oil over the vegetables and then sprinkle with sea salt and herbs. Roast for 30 minutes, stir vegetable two or three times during roasting.
- After 30 minutes of roasting add the tomatoes and garlic into the pan, roast for another 20 minutes, stir another 2 or 3 times.
For variety: Add any of your family favorite vegetables like: carrots, potatoes, brussels sprouts, turnips, beets, asparagus, cauliflower.. the list is endless. If you are using an outdoor grill you can place the vegetable in a covered pan for the initial cooking then remove the cover in the last 10 minutes to dry out the dish.
What are your favorite vegetables for roasting and how do you like them served?
