Side Dish Recipes
Roasted Vegetables
Ingredients
- 2 Roma tomatoes, quartered and seeded
- 2 small zucchini (8 to 12 ounces), halved and sliced on a diagonal
- 1 medium eggplant (about 12 ounces), halved and sliced into semicircles
- 1 yellow bell pepper, seeded and sliced into strips
- 1 medium red onion, halved and sliced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons dried Italian herbs
- Generous pinch kosher or sea salt and black pepper
- 6 fresh basil leaves, sliced into thin ribbons (optional)
Instructions
- Heat the oven to 400 degrees F. Line two large rimmed baking sheets with parchment paper.
- Place half the veggies on one tray, half on the other. You can mix and match them if you want.
- Drizzle half the oil onto each tray of veggies.
- Sprinkle half the salt, pepper, and Italian herbs onto each tray of veggies. Toss well with your hands and then spread the veggies out into a single layer. Don't overcrowd them.
- Roast for 20 to 30 minutes until the veggies are tender and the edges are golden brown.
- Sprinkle with the fresh basil and serve.
- Leftovers can be stored for 3 to 5 days, covered, in the refrigerator.