Roasted Vegetables

Published on April 22, 2019 | By
veggie pizza

Cooking without a recipe? Roasted vegetables qualify for this approach. Oven roasting vegetables is more of a technique than a step by step recipe. Any of your favorite seasonal vegetables can be oven roasted with a little olive oil, sea salt and fresh herbs if you have them, until brown and a bit crispy on the edges. Squashes, crucifers, asparagus, onions, tomatoes, peppers, the list is endless. Then what? Try serving the vegetables at room temperature with grilled fish or meat, mixed with grains such as farro and quinoa, stuffed in an omelet or topped with a poached egg for a hearty breakfast or brunch, or as a chunky savory non tomato addition to pasta such as orzo. I recently used the roasted vegetables to top a Trader Joe’s cauliflower pizza crust. After I baked the crust and added the roasted vegetables, I garnished it with arugula, shaved parmesan and radish sprouts. Talk about good, quick and easy!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 2 medium yellow squash, cubed
  • 2 small zucchini, cubed
  • 1/2 red, orange and yellow bell pepper, sliced into thin strips
  • 1 medium red onion, sliced thickly
  • 3 cloves garlic, minced
  • 2 small Japanese eggplants
  • 1/2 lb baby portabella mushrooms, quartered
  • 3 TBSP olive oil
  • fresh ground black pepper to taste
  • 1 tbsp fresh thyme and/ or rosemary, chopped
  • pinch of sea salt and fresh ground black pepper to taste

Instructions

  1. Heat oven to 375.
  2. After cubing and slicing the vegetables, place them on a foil covered sheet pan in a single layer. Do not layer or crowd the vegetables or they will steam rather than roast.
  3. Toss with olive oil, salt and pepper and fresh herbs.
  4. Stir gently with a spatula after 10 minutes. Depending on the vegetables you have chosen, they should be tender and browned on the edges before removing. If you decide to add tomatoes, do so in the last 5-10 minutes of cooking so that they retain their shape and texture. Continue stirring until evenly roasted. For most vegetables you should expect to roast for 20-30 minutes.
  5. Remove from oven. Can serve immediately or at room temperature. For even more flavor, add 1/4 cup of balsamic vinaigrette, a squeeze of lemon or a little grated sharp Parmigiano Reggiano.
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