Thursday, April 8, 2010

Oven-roasted vegetables

This is a dish that usually makes a weekly appearance at our house. It varies depending on what I have on hand and what's in season (it's an excellent use-it-up recipe as well!) I usually make more than I think we'll eat and use the leftovers in other dishes later; for instance, you could layer the roasted vegetables in a lasagna, toss with pasta, etc.

**Ingredients may vary--use what you like! The following recipe is what's pictured and what I had that day. All ingredients, except when otherwise noted, should be cut into bite-sized pieces

1 lb asparagus
3 medium-sized red potatoes
1 eggplant
1 large onion, cut in wedges
3 carrots, peeled
3/4 lb mushrooms

**other favorite ingredients: summer squashes/parsnips/garlic/peppers/winter squashes would probably be good, but I haven't tried them--sweet potatoes would probably work well too!

Toss chopped vegetables together in a large bowl with extra-virgin olive oil to taste (the more you put in, the better it will be; I never measure so I'm guessing I usually put in 1/4 cup? Or maybe just a couple of tablespoons?) Season with salt and pepper to taste. I also like to add rosemary.

Preheat oven to 425; divide vegetables evenly between rimmed baking sheets in a single layer. Roast for 25 minutes. Serve warm.


Erin said...

Roasted vegetables are also delicious over couscous. I like to sprinkle feta or parmesan cheese on top as well, though I suppose that makes the dish non-vegan.

Meghan said...

Great new look to the blog!

Meghan said...

Oh, and the one ingredient I always try to have when I make this is parsnip. Yummm, roasted parsnips!