A healthy method in which to prepare 
an abundance of fresh organic veggies...
Servings: (4)

Prep: 5 mins. |
Roast: 20 to 30 mins.
Posted by Sandra

Please do not cut vegetables any smaller than the size listed, as they tend to shrink while roasting. Also, don’t skimp on the olive oil or you'll end up with dried out veggies.


1 eggplant, peeled and cut into 1” cubes
1 red bell pepper, cut into 1” pieces
1 orange bell pepper, cut into 1” pieces
1 red onion, cut into 1” pieces
1 green chili, de-seeded and de-ribbed, and cut in 1” pieces
1 small garlic clove, minced
1/3 cup olive oil
1 small clove of garlic, minced
1-1/2 teaspoons kosher salt
1/2 teaspoon ground pepper
2 tablespoons of italian parsley, chopped


Preheat the oven to 425 degrees. Line a baking sheet with tin foil, and set aside.

Toss the cut vegetables with the olive oil, garlic, kosher salt, and pepper in a large ziploc bag, mixing to coat, and place on prepared baking sheet. Roast for 20 to 30 minutes, until browned but ensure to retain a bit of crispiness to them – be sure to turn vegetables midway through cooking process for even cooking.

Remove from oven, and sprinkle with parsley, and serve immediately ~ Enjoy!


Tip: You can also barbeque these vegetables in a heatproof grilling basket (the type that has holes in it) for the same amount of cooking time. These roasted vegetables are also a nice addition to many soups, pizzas, salads, pasta, rice, couscous, orzo, and so on.

1 comment:

sandra said...

Roasting enhances these vegetables flavor so very much it is absolutely incredible!!!


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