Roasted Veggies
1 very small eggplant, I use the Japanese ones if I can find them sliced in 1/2 inch rings
The smaller the egg plant the smaller the seeds
1 Spanish onion or red onion sliced in 1/2 inch wedges
Red pepper sliced in wedges
Green and/or yellow squash sliced in 1/2 inch circles
Carrots if ya like them, just buy the sticks all ready cut
Put all the veggies in a big bowl and drizzle with olive oil to coat
You can now use a mix of spices or a pkg. of dry Lipton French Onion Soup Mix
For the spices I use a mix of S&P, rosemary, little bit of thyme, little bit of red pepper flakes [more if you like heat]
some chili powder is nice or curry powder, depends on if you like Mexican flavors or Indian
and really what every you like, mix up and pour over the veggies in the bowl and turn to coat well
Heat oven to 450
Spray big pan or even two pans liberally with Pam or coat with some olive oil
Spread veggies on pans and roast in oven for 20 min. Check and see if they are tender and starting
to caramelize. If not, roast in 5 min increments checking in-between They start to burn quick so
you do have to keep an eye on them. Sometimes I just cook 20 min, turn oven off and let them
stay in the oven till time to eat. These are good hot or room temp and we never have any left over.
I love celery in the mix and others do too, but it tends to be stringy and shrivel. I need to work on it.
I love celery in the mix and others do too, but it tends to be stringy and shrivel. I need to work on it.
Been thinking about using carrot peeler on it or trying celery root slices.


