Roasting Vegetables in General

your choice of: zucchini, eggplant, peppers, potatoes, carrots, parnsips, yams, sweet potatoes, garlic, onions and more
olive oil to brush each vegetable
sea salt and freshly ground pepper to taste

Use whole small vegetables as much as possible. If necessary, slice into half or into quarters to make evenly sized pieces. Preheat oven to 350 to 375 degrees. Arrange vegetables in a single layer in a large enough baking casserole or sauté pan to hold them without touching. Brush or drizzle with oil, sprinkle on seasonings. Bake about 45 minutes, or until vegetables are browning slightly and are tender. Serve as is, or serve with cooked rice or pasta. These are also wonderful used as a sandwich filling all by themselves, or with grilled chicken or steak.


Side Dishes Vegetable Dishes Vegetarian