Sunday, June 9, 2013

Savory Roasted Vegetables

Tis the season of summer bounty! Yay fresh veggies!! This will take about an hour to prepare and cook. The most time consuming part of this recipe is chopping up all of the vegetables.

Roasting veggies can be done in big batches with little effort and can be stored for a week. They can be served hot or cold, as a side dish or part of the main meal. I have served the veggies over rice or in a homemade tortilla flat bread. But also in a sandwich with hummus, on a pizza or in a quesadilla!

You can use whatever veggies looked good at the market, were on sale, or you had extra laying around! I used oregano because I like that herb, but you could also use parsley, thyme, basil, etc.  Also, the amount of oil will change based upon how many veggies you are cooking and need to cover.

PS Someday I will invest in a better camera beside my phone and I will work on my presentation skills! I swear this was tasty and I will be making it again!

Roasted Veggies
Serves 3 (as a main dish)
1 zucchini, circle slices
1 med eggplant, sliced into sticks, salted and let sit in a strainer for 30 minutes, rinsed
~1/2 cup Carrots, sliced into sticks
1/2 red pepper, sliced
1/2 orange pepper, sliced
~1 cups chopped broccoli, large chopped
1/4 lg onion, large dice or sliced

1/4-1/2 cup Olive Oil
Salt & Pepper
1/4 tsp Oregano (optional)
1/4 tsp Red pepper flakes (optional)

Combine olive oil, salt & pepper to taste, oregano, red pepper flakes (optional).

Toss veggies in olive oil. Spread onto a cookie sheet in one layer.  Use more than one sheet if necessary. Roast in oven at 425F for 20-35 minutes. They should start to get a little crispy but not burning.

If you want the veggies to be softer and are at the amount of "crisp" that you want, continue to cook at 350F.

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