Simple Roasted Veggies.
The past few weeks, I’ve been obsessed with roasting all sort of vegetables. Although having the oven on isn’t ideal with this heat wave, roasting veggies is super easy and hassle free. All you have to do is chop up your favorite veggies, toss them with olive oil and season them up. Pop them in the oven and… voilà! I cook the vegetables on a large non-stick baking sheet in the oven at 375 degrees for about 40-45 minutes, or until they’ve browned. You can eat them straight out of the oven or top with parmesan or sauce – whatever your heart desires. Below are some of my recent veggie combinations. So delicious and so healthy!
Roasted Eggplant, Green Beans & Shallots (Seasoned with olive oil, garlic salt and black pepper. Topped with grated parmesan.)
Roasted Baby Eggplant & Asparagus (Seasoned with olive oil, garlic salt and hot red pepper flakes.)
Roasted Eggplant, Broccolini & Brussel Sprouts (Seasoned with olive oil and garlic salt. Topped with shredded parmesan and put under the broiler for about 5 minutes, or until melted and lightly browned.)