Roasting Vegetables

Total Time: 1 hour including prep time

Yield: 6-8 servings

Ingredients:

• 1 medium red bell pepper
• 2 medium red or white potatoes
• 1 small eggplant, approximately 1 lb.
• 1/2-3 3/4 lb brussel sprouts
• 2 small yellow onions
• 2 small yellow crookneck squash, approximately 1/2 lb.
• olive oil
• salt and pepper to taste
• balsamic vinegar, optional
• grated Parmesan cheese, optional

Steps:

1. Preheat oven to 375 degrees F.
2. Wash all of the veggies.
3. Slice the eggplant into 3/4 inch slices and then into cubes approximately 1 inch square.
4. Cut bell pepper in half, remove seeds. Cut into 1 inch slices, then into squares.
5. Slice unpeeled potatoes, and cut into cubes of a similar size.
6. Remove stump from sprouts and any blemished outer leaves, then cut in half or quarters if noticeably larger.
7. Peel and cut onions to similar size, separate layers.
8. Slice and half or quarter squash.
9. Combine all vegetables in a large mixing bowl, drizzle with olive oil and mix to coat.
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10. Place veggies into oven proof baking dish and bake for 30-45 minutes, or until fork tender. Add salt and pepper at this point, if desired. NOTE: You will want to spread the veggies out so that they cook more evenly.

 

 
11. Stir once or twice while cooking. Check at 25-30 minutes for doneness. Continue baking as needed.
12. Serve with a sprinkle of balsamic vinegar and Parmesan cheese.

Dena R.

October 29, 20130 found this helpful

I roast potatoes, carrots, and onions in a covered roasting pan, with "au jus" (thin, seasoned to taste, gravy) for about 30 minutes, or until tender. You need enough gravy to coat the veggies, but not enough to boil them...