I make roasted vegetables all the time, with different combinations of veggies and seasonings. It’s such a useful dish. A good side dish for sure, but also:
nice over polenta/mamaliga for a substantial vegetarian dinner
cooked, then covered with shredded mozzarella cheese and baked until the cheese bubbles and melts
placed on a pizza crust and topped with cheese (as above)
topped with a fried egg
served at room temperature as a salad (drizzled with olive oil and wine vinegar or Balsamic vinegar)
and so on ….
Roasted Vegetables
12-16 baby potatoes
1 large onion, peeled
1 medium eggplant
1 sweet red bell pepper, deseeded
1 medium zucchini
8 ounces mushrooms
5 tablespoons olive oil
3 cloves garlic, chopped
salt and pepper
3 tablespoons mixed finely chopped fresh parsley and/or herbs such as thyme, basil, marjoram, rosemary, etc.
Balsamic vinegar or lemon juice, optional
Preheat the oven to 400F. Wash and drain the vegetables. Slice the potatoes 1/8-inch thick. Cut the onion, eggplant, red pepper, zucchini and mushrooms into chunks. Place all the vegetables in a single layer inside a large roasting pan. Pour olive oil over vegetables and toss to coat them. Sprinkle with garlic, salt and pepper and herbs. Toss to coat the vegetables evenly. Place the vegetables in the oven. Turn the heat down to 350F and roast the vegetables for about 50 minutes, stirring them occasionally. Serve hot or at room temperature. Serve plain or sprinkled with Balsamic vinegar or lemon juice.
Makes 8 servings