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

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

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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