Roasted Summer Veg
I love a multitasking oven. I, personally, feel like my brain is breaking when I try to multitask, but I have no problem asking my oven to take one for the team. I love throwing in a tray of veggies to roast while the rest of a meal is cooking. I can adjust the temperature up or down depending on when I need them done. Roasted veggies are like that friend that doesn’t mind waiting a bit for you because they always bring a book with them... just take them out for a spell if they’re browning a bit too quickly and pop them back in to warm back up just before serving. They don’t mind. I’ve taken full advantage of the last of summer’s bounty with my choices here, but you can take liberties and add or subtract any veggies you’d like!
Ingredients:
Makes 8 servings
4 zucchini, cubed
1 eggplant, cubed
2 bell peppers, cut in bite sized pieces
2 tablespoons olive oil
salt and pepper to taste
(Tip: try and cut the veggies to about the same size for even cooking time)
Directions:
Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper. Pile your veggies on the tray and drizzle the olive oil, salt, and pepper over top. Use your hands to massage it all together and spread the veggies in an even layer. Roast for about 25-30 minutes, or until just crisp on the edges. Enjoy!
