Roasted Vegetables 101

IMG_1013 Roasted vegetables have become a staple in our household and swayed my children as well as myself to eat certain previous untouchables. Suddenly, thinly sliced eggplant makes for delicious, smoky chips and cauliflower tastes like popcorn. Broccoli is addictive and onions are less pungent. The natural moisture that evaporates in the oven brings out a sweeter, more concentrated flavor. Perhaps matching the convenience and fix-it-and-forget-it way of the slow cooker, placing seasoned, chopped veggies in the oven to do their thing is wonderfully efficient. A big batch lasts all week and can be enjoyed as a warm side, incorporated into pasta, an array of international dishes and can also be equally tasty cold as salad toppings and sandwich fixings.

IMG_1008

The more colors, the more vitamins and antioxidants.

IMG_1010

I used a large bowl for tossing so that everything gets well coated and seasoned.

IMG_1009

Flavored oils and herbs are enhancing but not at all necessary. “Plain” roasted vegetables with just olive oil, salt, and pepper are still very appetizing.

IMG_1011

Rosemary is the herb that I can count on to survive all year long in my garden, even through the recent snow.

IMG_1012

A large sheet pan is important in order to spread a single layer for optimal caramelization. I scatter the fresh herb sprigs which infuse a subtle flavor throughout the dish.

IMG_1015

Benefits of roasting vegetables:

  • Efficient way to cook and eat a variety of vegetables
  • Fiber, vitamins, antioxidants
  • Richer, sweeter flavor
  • Simple and delicious
  • Lower fat, lower cholesterol way of cooking
  • Fix it and forget it while the oven does the work so you can make the rest of your meal
  • Can be used cold or warm

Roasted Vegetables

GF, GRF, NF, DF

Serves 4

 

Ingredients:

2 tbsp olive oil

2 zucchini and or yellow squash, chopped

1 large sweet potato, chopped

1 red onion, chopped

2 bell peppers, chopped

1 eggplant, peeled, and cubed

Sprigs of woody herbs like fresh rosemary, fresh thyme, fresh oregano OR 1 tsp dried oregano or parsley OR mix of fresh and dried herbs

Salt and pepper to taste

 

Directions:

Preheat oven to 400 degrees.

Toss all of the cut vegetables in olive oil, herbs, salt, and pepper.

Spread in a single layer on a parchment lined cookie sheet.

Bake for 35-40 minutes.

Store in the refrigerator after cooling for up to 5 days.

IMG_1014

 

 

{ 4 comments… add one }
  • Katie DiVito February 2, 2016, 9:51 am

    I love roasted veggies! I’ve never tried roasted eggplant. Thanks for the recipe, Rajul. Will definitely be making this!

    • Rajul February 2, 2016, 10:09 pm

      Oh it is delicious! Thanks for reaching out 🙂

  • Melissa W. February 2, 2016, 12:15 pm

    This looks delicious! I struggle with what temp and how long to roast. Will definitely try this one!!

    • Rajul February 2, 2016, 10:09 pm

      I relate to what you are saying Melissa. 400 seems to be the magic number for me although some more tender vegetables do fine at 375.

Leave a Comment

Recent Posts…

Simple One Spice Tortilla Soup

Simple One Spice Tortilla Soup

Just to vent and let you all know I'm human, this was my day and the tortilla soup was still doable!   6:30am-8:20am Get up, get ready, kids' and my breakfast, packed up lunches & water bottles, put 1 child on the school bus (other felt sick) 9am-9:30am Drive second child who was feeling better [...]

{ 0 comments }
Happy Thanksgiving & Fall Recipe Reminders :)

Happy Thanksgiving & Fall Recipe Reminders :)

Wishing everyone a safe & happy Thanksgiving! I am very thankful for this space which all of you make possible. Thank you so much for taking interest in what I do, the support, feedback, & questions. I will see you all on here in a few days as I spend time being mindful and putting [...]

{ 0 comments }
Mending Miso Noodle Soup

Mending Miso Noodle Soup

My kids' favorite go-to food when they are sick is those Asian instant rice noodle bowls with the little packet of oil and extra salty seasoning. I decided a while back to concoct my own more healing version and we all gobbled it up. Using ginger, garlic, and miso, produces a broth that is soothing [...]

{ 0 comments }
  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Charlotte Veggie