Side Dish Recipes

Roasted Vegetables

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

  1. Heat the oven to 400 degrees F. Line two large rimmed baking sheets with parchment paper.
  2. Place half the veggies on one tray, half on the other. You can mix and match them if you want.
  3. Drizzle half the oil onto each tray of veggies.
  4. 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.
  5. Roast for 20 to 30 minutes until the veggies are tender and the edges are golden brown.
  6. Sprinkle with the fresh basil and serve.
  7. Leftovers can be stored for 3 to 5 days, covered, in the refrigerator.


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