March 09, 2012

Roasted Vegetable Medley


This is a great dish in the fall or winter,  but  you can make just about any time. It takes a bit of time to prepare all the vegetables (lots of chopping)  but once that is done, you let the oven to the rest.
Hope you enjoy it as much as we do!

Roasted-vegetables1
                           The vegetables before baking…

Ingredients:
1 red onion, sliced
3-4 carrots, sliced 1/2 thick
1 red pepper, sliced
1 eggplant, cut into 1/2 inch slices
1 turnips, cut into 1/2 inch chunks
1 yam, cut into 1/2 inch chunks
1 rutabaga, cut into 1/2 inch chunks
4-5 tbsp. olive oil
1 tbsp. thyme
1 tsp. sea salt
1/4 tsp. black pepper
 
Directions:
Peel red onion and cut into thick slices and place them into a large bowl.
Cut carrots into 1/2 inch thick slices; add to the bowl.

Wash eggplant. Leave peal on and cut in 2, (or in 4,  for larger ones), then cut into 1/2 inch slices.
Prepare the rest of vegetables by cutting them up into about 1/2 inch thick chunks; add to the bowl.

Sprinkle with thyme and drizzle with olive oil. Add salt and pepper. Stir well to mix.

Spread vegetables on two lightly greased baking sheets and cover with foil, so they don't dry out (you may remove foil once vegetables get tender.)  Place two oven racks in the center of oven and bake vegetables at 375 F. for about 1 hour and 15 minutes or until they are cooked. ( Switch trays half-way through baking, so they both cook evenly).

Remove to a serving casserole dish.
 
Serves: 8-10
 
Roasted-vegetables2
                             …. and after they are done baking, 
 
Leia’s Culinary Treasures

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