Roasted Vegetables
Ingredients
- 2 medium zucchini or summer squash
- 2 medium eggplant / aubergine
- 4 cups / 1.5 lbs / 680g cherry tomatoes
- 2 red orange, or yellow bell peppers
- 1 medium red onion
- 1 tsp. fine sea salt
- 1 head garlic + 1 tsp. olive oil
- olive oil for garnish
Directions
- Chop all veggies into bite-sized chunks, about the same size (similar-sized pieces will cook the most evenly). Place on 2 baking sheets lined with parchment paper. Sprinkle salt over top and toss to coat. Preheat oven to 400°F / 200°C.
- Slice the top part of the garlic off, revealing most of the cloves insides. Center it on a small piece of parchment paper or aluminum foil. Pour olive oil into the garlic bulb, and season with salt and pepper. Fold up the sides to enclose, and seal it as well as possible (if using parchment paper, you’ll need a string). Add to the baking sheet.
- Place in the oven and roast until the vegetables are tender and bubbling in their own juices, about 30-40 minutes (the garlic may take a little extra – make sure it’s quiet soft). Remove from oven and let cool for a few minutes, then drizzle with olive oil or the Greek-ish Dressing and toss to coat. Serve warm or cold. Store leftovers in the fridge for up to five days.
Notes
Makes a lot!
