Roasted Mixed Veggies

I'm really into roasting these days.  It has quickly become my favorite ways to eat vegetables, especially a blend of them that I often collect in my fridge.  It's easy to throw together while you assemble or prepare a main dish.  Here was a delicious one we enjoyed a few weeks in a row.



Roasted Mixed Veggies

4 cups of various cubed vegetables, such as a color blend of eggplant, squash, tomatoes and cucumbers
3 Tbsp of olive oil + a little more for greasing pan
1 Tbsp of minced garlic
1/2 tsp of ground rosemary (optional)
about two dashes of salt and pepper, each

Preheat oven to 375 degrees.  Grease a large baking pan with a little bit of olive oil.  Set aside.

Cut up your various vegetables into small squares or cubes.  I like to use a variety of color - red (tomatoes), yellow or orange (bell peppers), green (zucchini or cucumber) and purple (eggplant). 

In a large mixing bowl, place all your chopped veggies.  Pour in your 3 Tbsp of olive oil.  Toss in your minced garlic and sprinkle over your ground rosemary.  Put dashes of salt and pepper.  Now use a large spoon to stir and blend your vegetables.  Make sure each piece is coated with oil and seasoning. 

Place each vegetable in a single layer onto your greased baking pan.  Try not to let the veggies touch each other. 



Bake (or the term is roast) at 375 for 25 minutes.  Check to see if the veggies are your desired crunchiness or brownness. 

I love, love, love this way of eating vegetables!