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August 08, 2013
Recipe Source/Credit: Lisa
Submitted by: [gourmet10]
Category: Vegetables


Ingredients
1 large eggplant
2 red peppers
1 bulb fennel
1 sweet onion
4 ears corn (or frozen kernels)
2 green zucchini
2 yellow zucchini
(you can use other veggies, too but these work really well...)

olive oil
garlic powder
dried basil
dried oregano
kosher salt
pepper

balsamic
feta
Notes
Cut all veggies into large-ish chunks...(they will shrink as they roast)...remove corn kernels from cob.

Toss all veggies lightly in extra virgin olive oil...using all dried herbs, garlic, S & P, generously sprinkle (coat) veggies...toss again.

On a foil lined cookie sheet (preferably with edges) lay veggies out as evenly...try not to overlap. Pre-heat oven at 425* and "roast" veggies until lightly charred about 20-25 minutes. Do not use a roasting pan, as they will steam instead of "roast".

These can be served plain or on top of couscous, basmatic rice, etc.

Use a great balsamic vinegar over the top before serving...adding a bit of feta is a nice touch and makes a great presentation too!



 
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