Roasting vegetables in olive oil and garlic gives them a delicious depth of flavor. And this recipe is amazingly easy to prepare. I used broccoli, cauliflower, and red pepper, but you could add onion, beans, peas, carrots, eggplant, zucchini, squash, or tomatoes. Anything that is growing in your garden is a great candidate for roasting.
Oven roasting does involve heating the oven. But, if you have a toaster oven, you may be able to swing this without turning on the Big Kahuna. Another alternative is to do the roasting in the morning or late at night when the temps are cooler.
Roasted vegetables are delicious cold or at room temperature. They make a great side dish, but are also delicious stirred into pasta salads or topping simply dressed greens.
chopped vegetables, like broccoli, cauliflower, and bell pepper
enough olive oil to coat, about 1 to 2 Tablespoons
1 teaspoon chopped garlic
salt and pepper
Preheat the oven to 400°.
In a 9×13 inch baking sheet, combine the vegetables, olive oil, and garlic. Toss to coat. Season generously with the salt and pepper.
Roast in the oven for 15 to 30 minutes, stirring occasionally until the vegetables are tender and starting to brown around the edges.
Serve hot, cold, or at room temperature.
What’s YOUR favorite way to serve vegetables?