Versatile Roasted Vegetables
I love savoury dishes that are big on flavour without a lot of work. This one just requires rough chopping, tossing with olive oil, and roasting. Then you can enjoy it on a bed of baby greens, cooked grains, with eggs (maybe in a wrap?), or as a chunky pasta sauce.
The versatility also makes this a favourite with my in-home postpartum support clients.
1 medium or 2 smaller zucchini
2 medium-large onions
1 large eggplant
2 medium-large tomatoes (or 1 14 oz can whole tomatoes, drained* and halved)
2 bell peppers (red, yellow, orange, green)
6 large (or 8 medium) cloves garlic
...to make 12-14 cups in all
1/3 cup olive oil
1-2 tbsp. dried basil or 1 cup packed fresh basil leaves,chopped
1-2 sprigs of thyme or ½ tsp dried thyme
1 tsp. grey sea salt or Himalayan pink salt
freshly ground pepper
Preheat oven to 450oF.
Cut all vegetables into ~1-inch chunks (chop the garlic roughly). Place in a large bowl and toss with the oil, basil (only if using dried), thyme, salt and pepper. Spread on a baking sheet or two and slide in the oven for 15 minutes.
Pull the vegetables out to stir and then return to the oven for another 25-30 minutes (stirring once more), until fork-tender and juicy.
When vegetables are done, remove the sprig of thyme (if used) toss with the basil (if using fresh).
Makes at least 6 servings.