Roasted Vegetables

You can really use any selection of vegetables that you prefer for this delicious dish. Below is a combination to select from. I often separate my vegetables according to their baking time and if they are particularly juicy. So for instance, I often bake the peppers and courgettes separate. Serve this as an accompaniment to any meat dish or with rice. 

Ingredients

1 Eggplant, sliced or cubed
1/2 head of cauliflower
6 small Zucchini or courgettes, cut into 2" slices or cubed
2 onions (red and white combination), cut into wedges
1 leek, washed well and cut into slices
3 bell peppers (red, green, yellow), cut up into large pieces or use baby peppers
Root vegetables: parsnips, turnips, carrots, small new potatoes
2-3 garlic cloves, minced
1 tsp dried oregano - or - 1 tablespoon of Herbes de Provence Seasoning, or a good organic no-salt seasoning
Coarse sea salt
Freshly ground black pepper
Olive oil
Serving Option: 2-3 oz. (50 grams) Goat Feta cheese

Procedure

Prepare a roasting pan and set the oven to 350 degrees. I sometimes separate the vegetables as some of them take longer than others. Some courgettes are a bit watery so I prefer to do them in a pan by themselves. I generally do the peppers separate as well.

Put in cut up vegetables, seasonings and drizzle generously with olive oil. Stir until well coated. Bake in the oven uncovered about 45 minutes until vegetables are fork tender, stirring occasionally. Drizzle more olive oil if the vegetables look too dry. The last 5 minutes, sprinkle on the minced garlic and stir well.

To Serve

To serve the hot roasted vegetables, sprinkle of coarse salt, freshly ground pepper, and a drizzle of olive oil. For a tasty alternative, add crumbled Feta cheese to vegetables.