Ok. Why does anyone ever eat steamed vegetables when roasting them is so easy and the results are tender, flavorful, caramelized deliciousness? You can roast pretty much any veggie, but this recipe is for a combination that I especially like when serving anything with a Mediterranean flare. The sweet peppers balance the earthy eggplant really well. Here are the veggies I will use. Gather and wash them. Peel your eggplant and cut it into bite-size pieces. If you have time, sprinkle with salt and set in a colander to drain for about 30 minutes. This will help draw out excess moisture and will make it easier to use less oil, but if you are in a rush you can totally omit this step. Now chop up the rest of your veggies into similar sizes. Toss all prepared veggies in a large bowl with olive oil, salt, and pepper. Spread out in a thin layer on a parchment paper or silicone-lined cookie sheet. The parchment paper or silicone mat helps make clean-up easier but if you don’t have any you can roast the veggies directly on the cookie sheet. Bake until tender and slightly browned on edges. Serve with everything! Mediterranean Roasted Veggies Ingredients
- 1 medium eggplant, peeled and cut into bite-size pieces, and drained if desired
- 2 bell peppers (any color), cored and cut into bite-size pieces
- 1/2 large onion, peeled and cut into bite-size pieces
- 4 tablespoons olive oil
- salt and pepper to taste
- Preheat oven to 450 degrees Fahrenheit.
- Line a large cookie sheet with a piece of parchment paper or a silicone baking mat.
- Toss all ingredients in a large bowl. If the oil seems to be absorbed too quickly by the eggplant, add a little more until all the vegetables have a very light coating of oil but there is no excess in the bottom of the bowl.
- Spread in a thin layer on prepared cookie sheet.
- Bake for 20-30 minutes, until all veggies are soft and starting to brown around the edges, stirring every 10 minutes.
Tonight I served this dish with my Quick Salmon Cakes (recipe coming soon)!