Tuesday, January 21, 2014

Roasted Vegetables

I try to always have a vegetable as a side every night for dinner.  One of my favorite ways to prepare vegetables is to roast them.


When I roast vegetables, I usually just through in whatever vegetables I have available.  On a recent shopping trip, I saw these baby eggplants, and thought they would be nice in the mix.


I also arranged sliced carrots, onions, purple potatoes, garlic, and zucchini in a baking dish lined with parchments paper.  I love using parchment paper because it means easy clean up, and food never sticks.  I sprinkled the veggies with salt, oregano, basil, and thyme followed by a drizzle of olive oil.

 
I used a spoon to make sure all of the vegetables were evenly coated, and then covered the baking dish with foil.  Next, I popped the veggies into the oven, which was preheated to 375 degrees, for 45 minutes.  I then removed the foil and added some grape tomatoes.
 
 
After the tomatoes were added, and foil removed, I let the vegetables roast for another 10 minutes.  To make sure they were done, I tested one of the potatoes with a fork. 
 
I have to admit, that prefer full sized eggplants to these baby ones - they are a little too full of seeds for me.  Other than that, the veggies were wonderful. 
 
 
 
When I get the chance, I also love to add asparagus and other types of squash to this dish.  And the roasted vegetables are so hearty, sometimes my family will eat just this as our main dish for dinner.   Hope you enjoy!
 
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