Italian Roasted Vegetables

Italian Roasted Vegetables

•    1 lg eggplant, cut into 1/2 in. dice
•    1 lg zucchini, cut into 1/2 in. dice
•    1 med. yellow squash, cut into 1/2 in. dice
•    1 cup chopped yellow onions (I sometimes use red, they’re a bit sweeter)
•    Garlic cloves, cut in half (to taste)
•    1/4 cup olive oil (more if you think you need it to roast evenly or if the veggies aren’t coated)
•    2 tsp salt, or more to taste
•    1 tsp freshly ground black pepper, or more to taste
•    Italian Seasoning, to taste (I sprinkle liberally so that some gets on all the veggies when mixed)

Preheat oven to 350 degrees.  Put the vegetables in a large mixing bowl with olive oil, salt, pepper, and Italian seasoning.  Toss well to coat evenly.  Spread the vegetables in a single layer in a large roasting pan.  Roast until soft and golden brown, about 45 min.  Transfer to a serving bowl and toss with a little lemon juice. These reheat well, and are a nice compliment to rice. You can also add portabella mushrooms, diced tomatoes, sun dried tomatoes, marinated artichokes, or diced carrots for a little variety.  This really works well with a lot of different vegetables.

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