Monday, March 26, 2012

Roasted Veggies

The first time I tried this recipe, I roasted the veggies for too long for my taste.  I'm told roasted vegetables are suppose to be soft and creamy, but to me they were just plain soggy.   This time, I cut the cooking time in half and viola.... perfectly crisp, hot and delicious veggies!   Pair this with some grilled chicken and you got a recipe for a low-calorie dinner that's big on taste!!  Even the hubs who was shy about the eggplant gave it two thumbs up!  Thought about puree'ing the leftovers to make a vegetable pasta sauce, but never got around to trying it before it went bad.   A cooking adventure for another day I suppose....

1 Zucchini
1 Eggplant
1 Red Bell Pepper
1 small Yellow Onion
1 Tbsp dried Rosemary
1 tsp garlic
1/2 tsp Kosher Salt
1/2 tsp Pepper
Drizzle Olive Oil

Preheat oven to 350.  Cut all vegetables up into desired shapes.   Toss with spices and Oil, making sure the oil is coated well.   Spread out onto a baking pan (I put foil down first for easier cleanup) and bake about 30-45 minutes.

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