HOW TO ROAST VEGETABLES: Rustic Roasted Vegetable Recipe
The easiest way to use the harvest from your garden is to roast, roast, roast. It doesn’t have to be the same way each time. Experimenting with various herbs, spices, flavored olive oils, and balsamic vinegar are a great way to change-up the flavor profile of your roasted vegetables.
It’s a fantastic feeling to come in with loads of vegetables you just picked, wash them off, trim and cut them, roast them, and eat them all within about 45 minutes. Sometimes we may not grow or have every one of these vegetables, therefore we just roast what we do have. Most vegetables roast very well and the flavor is best to me when cooked with this method.
Roasting is one of the simplest, nutritious, and flavorful ways to cook. Not only does roasting enhance the flavors of food through caramelization, it also preserves nutrients. During roasting, hot air circulates around the food increasing the browning process which give the vegetables that deep, sometimes sweet flavor.
Roasting meats at low temperature is an option, but vegetables are best roasted at high temperature. I like to roast at 400 degrees or above to get the full flavor from the vegetables, but keep the crunch. If you are grilling, you can add this to your menu as long as the heat is high enough in the grill.
Oftentimes, I like to serve roasted vegetables as a side for my hamburger or if I want a more elegant meal, I may have it alongside my steak. In the summer, eating roasted vegetables for my main meal is a light option and a tasty one at that. I enjoy them with chipotle aioli to give a little heat with the sweetness of the vegetables. Whatever you do have fun in the kitchen!
This recipe can be found in my book, Happy Healthy Family Tracking the Outdoors In.
Rustic Roasted Vegetables
- 1 Vidalia onion
- 1 red onion
- 1 small eggplant
- 1 yellow bell pepper, cut in thin slices
- 1 red bell pepper, cut in thin slices
- 2 tablespoons fresh basil
- Salt and freshly ground black pepper
- Preheat oven to 400 degrees.
- Cut onions through core to keep them intact. Cut small eggplant in slices. Cut the rest of vegetables into thick strips. Place vegetables in groups on sheet pan. Do not crowd the pan or the vegetables will steam.
- Sprinkle basil, salt, and pepper over vegetables and roast for 15 minutes. Turn each piece and roast for 5 to 10 minutes more. Sprinkle with extra salt if needed and serve.