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Fresh Vegetables have grown on me over time.  As a kid I would rather leave them, than take them.  My Mother grew wonderful fresh vegetables and they were typically used fresh or boiled and served with butter or creamed.

Over the past few years I have grown to love roasted vegetables.  The flavor of the vegetable is enhanced and enriched with the roasting process.  This time, I roasted broccoli, red peppers, eggplant and onions.  No recipe, per se’, just a process I use with the fresh vegetables I have on hand.  Always delicious, always healthy, always easy.

ROASTED VEGETABLES

1 eggplant (peeled and diced) and sprinkled with salt
1 red pepper, chopped
1 onion, chopped
1 clove garlic, minced
1 – 2 cups broccoli pieces
Olive Oil
Fresh ground salt and pepper
Seasoning of choice (optional)

  • Preheat oven to 400 degrees.
  • Prepare the vegetables and place on baking sheet. Drizzle with olive oil , salt and pepper.
  • Roast for 30-45 minutes or until vegetables are cooked through and browned. Turn the vegetables halfway through the baking process.