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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Roasted vegetables are an easy and healthy side dish that you can pop in the oven while preparing the rest of the meal. Mix and match your favorite in-season veggies for a side you can enjoy all year round. Ingredients:
1 eggplant (1 lb.) |
2 pounds crookneck or pattypan squash |
3 red bell peppers (8 oz. each) |
2 fresh rosemary sprigs (5 in. each) or 1 teaspoon dried rosemary |
2 pounds red thin-skinned potatoes (2 in. wide) |
1/3 cup olive oil |
about 1/2 teaspoon salt |
about 1/4 teaspoon pepper |
Directions:
1. Rinse eggplant, squash, bell peppers, and rosemary sprigs. Scrub potatoes. Trim and discard ends of eggplant and squash. Stem and seed bell peppers. Cut eggplant, squash, and bell peppers into 1 1/2-inch chunks and potatoes into halves. Combine vegetables, rosemary, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in an 11- by 17-inch roasting pan (2 to 2 1/2 in. deep); mix well.
2. Bake in a 400º regular or convection oven, stirring occasionally, until potatoes are browned and tender when pierced, about 1 hour. Mound on a large platter. Add more salt and pepper to taste. Serve warm or at room temperature.
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