This is one of my favorite things to make in cool or cold weather, but is delicious any time. It's healthy, versatile, and couldn't be simpler. Enjoy as a stand-alone meal or a side dish.
Roast as many veggies as you want and use leftovers for sandwich or quesadilla fillings, pizza toppings, soup, etc.
I love the combination of veggies listed below, but I also like to use sweet potato, zucchini and eggplant if I have it. Feel free to experiment with whatever hearty veggies (and spices) you like and are available!
roasted vegetable salad
whole garlic cloves
onion, cut into wedges
pumpkin, seeds and guts removed, cut into cubes (I usually leave the peel on, but wash it thoroughly first.)
red bell pepper, chopped into 1-2-inch pieces
mushrooms, whole or chopped into large pieces
broccoli, cut into florets
olive oil
salt and pepper
dried thyme and rosemary
balsamic vinegar
freshly grated parmesan and walnut pieces to garnish (topping options are endless)
Preheat oven to about 215 degrees Celsius or 420 degrees Fahrenheit. Chop veggies and add to a large bowl. Drizzle with enough olive oil to toss and barely coat the veggies. Add salt, pepper, thyme and rosemary and toss veggies again to coat them with the spices. (The amount of spice you use is entirely up to you. You can always add more once the veggies are cooked.) Arrange veggies in a single layer on a roasting pan and put in the oven for 30-45 minutes. (Use top oven heat only, or they won't brown) About halfway through roasting or when the tops are browned, take out the pan and use a spatula to flip the veggies over. Return to the oven to let the other side brown. They are done when browned and the heartiest root vegetables (i.e. pumpkin, potato) are fork tender.
Remove the pan from the oven and let cool for few minutes. When ready to serve, drizzle veggies with some balsamic vinegar and top with parmesan and walnut pieces. If you feel the need, drizzle with a little extra olive oil and adjust the spices to taste. Enjoy!
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