I am trying to increase the amount of veggies that I include in my diet. I picked up some produce at the market and added some things I had at home to make this delicious roasted vegetable medley.
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:
- Preheat oven to 375 degrees F.
- Wash all of the veggies.
- Slice the eggplant into 3/4 inch slices and then into cubes approximately 1 inch square.
- Cut bell pepper in half, remove seeds. Cut into 1 inch slices, then into squares.
- Slice unpeeled potatoes, and cut into cubes of a similar size.
- Remove stump from sprouts and any blemished outer leaves, then cut in half or quarters if noticeably larger.
- Peel and cut onions to similar size, separate layers.
- Slice and half or quarter squash.
- Combine all vegetables in a large mixing bowl, drizzle with olive oil and mix to coat.
- 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.
- Stir once or twice while cooking. Check at 25-30 minutes for doneness. Continue baking as needed.
- Serve with a sprinkle of balsamic vinegar and Parmesan cheese.
