Don’t you love summer? Especially living in Southern California where the BBQ’s are getting hot, the drinks are pouring freely, no mosquitos and today roasted vegetables are being served!
So this is a post on roasted vegetables, oven roasted vegetables, so no BBQ is needed. I will teach you not only how to make this side dish, but in the coming posts, I will share what to do with them as roasted vegetables are so versatile you can use them in so many other options!
For your house, feel free to do any combination of vegetables, just keep in mind vegetables cook at different times so try to keep similar baking vegetables on the same tray or be prepared to remove some as you go. For me, I like roasting bell peppers, mushrooms, eggplant, zucchini, and onion.
Here are a few things I think of when I am doing my roasted vegetables:
- Color – I try to buy 1 green, 1 red and 1 yellow bell pepper so the tray looks pretty
- Mushrooms – I always buy whole mushrooms as mushrooms shrivel up when they bake
- Zucchini – I like mine sliced, I have cubed them but I find for me, slicing them is better
- Eggplant – for me the eggplant, when sliced thin and then roasted, has so much sweetness that comes from the vegetable, it’s one of my favorites
- Onions – I tend to use the red onion or sweet onion (although if I had a brown onion I’d use it vs not using any onion)
- Tomatoes – this was such a big “no no” for me in the past but recently I have found the roasted tomatoes is one of the most important to any dish as when it roasts, be prepared, the tomato is like eating candy, it also adds a moisture to most dishes
For you to make this side dish at home, preheat oven to 375 degrees. Place your vegetables on a tray, season with oil, salt, pepper, Italian seasoning and garlic powder. Bake until the vegetables are cooked through, here are my 2 trays, this one had the bell peppers, onions, mushrooms, tomatoes and potatoes
this tray has the zucchini and the eggplant
When you place the roasted vegetables on your tray, think of color and stack them high.
This is a great dish to bring to a friends house as a side, but it also has many other options for its use. I will be posting a few of my favorites to help inspire you. Please let me know what you do with your roasted vegetables and what combinations you enjoy!?
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Thank you again ~ Patty Limatola-Tanenbaum