Sunday, January 2, 2011

Roasted Vegetables

This is my favorite way to eat vegetables.  Lots of Extra Virgin Olive Oil, Salt, Pepper, and Oregano.  Roasted at really high temperature until they're nice and caramelized.

1 Eggplant
1 Orange Bell Pepper
1 Red Onion
4 Roma Tomatoes (watery center and seeds removed)
4 Small Yellow Zucchini
1 Green Zucchini
Extra Virgin Olive Oil
All Natural Sea Salt
Fresh Ground Pepper
Dried Oregano

Crank up your oven as high as it will go, that's usually 550 degrees.  If you have convection, use it!
Wash, dry and cut all vegetables into bite-size 1 inch cubes and place in a large bowl.  Coat with LOTS of extra virgin olive oil, salt, pepper, and dried oregano.  With clean hands, toss it all together really well and turn out on to a half sheet pan.  Roast for approx. 15 minutes.  Keep an eye on them, don't rely on your timer, every oven cooks differenty.  You're looking for the vegetables to get nice and browned (not black) all over.  Remove from the oven, with a spatula toss them together in the pan and serve!

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