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Stress Free Cooking by Barbara Seelig
Brown
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Roasted Vegetables
1 small eggplant, unpeeled, cut into
1 inch chunks (whatever color you like)
1 zucchini, sliced into 1 inch pieces
1 yellow squash, sliced into 1 inch
pieces
10 ounces cremini mushrooms
4 shallots, peeled and quartered
1 red bell pepper cut into 1 inch
chunks
1 green bell pepper cut into 1 inch
chunks
1 yellow bell pepper cut into 1 inch
chunks
1 head garlic, cloves separated and
peeled
Fine sea salt
Freshly ground pepper
Olive oil
Good quality balsamic vinegar
Fresh herb sprigs for garnish
Equipment:
Large baking sheet
Parchment paper
Preheat oven to 425 degrees.
Salt eggplant on both sides and let
stand for 20-30 minutes. This will prevent it from
absorbing too much oil.
Line baking sheet with parchment.
Place cut vegetables and garlic in
large bowl. Drizzle with small amount of olive
oil. Toss. Place on baking sheet. Sprinkle with
salt and pepper to taste.
Roast to desired doneness,
approximately 20-30 minutes.
Taste to adjust seasonings. Place on
serving platter and sprinkle with balsamic vinegar.
Garnish with fresh herbs.
Serving suggestion: Toss with whole
grain pasta and serve at room temperature with a
dressing of extra virgin olive oil and balsamic
vinegar.
© Barbara Seelig Brown
