Serves 8
Roasting vegetables is an easy way to prepare a colorful side dish. Using high heat ensures that the outsides of the vegetables crisp while the insides stay tender.
You can use any combination of vegetables you like, or just a single vegetable. And in the winter you can do the same with broccoli, cauliflower, and Brussels sprouts.
We always like to make extra, because the vegetables make a delicious snack the next day.
3 bell peppers, preferably a mix of colors, seeded and cut into thin strips
2 medium carrots, peeled and cut into 2-inch spears
1 pound asparagus, trimmed and cut into 1-inch pieces
3 zucchini or yellow summer squashes, sliced lengthwise into ¼-inch-thick planks
2 small eggplants, sliced horizontally into ¼-inch-thick disks
8 ounces portobello mushrooms, cut into ¼-inch-thick slices
¼ cup olive oil
6 garlic cloves, minced
2 tablespoons chopped fresh oregano
2 tablespoons red pepper flakes (optional)
Sea salt
Freshly ground pepper
Preheat the oven to 450°F.
In a large bowl, combine all the vegetables. Add the olive oil, garlic, oregano, and red pepper flakes (if using). Toss well to coat the vegetables. Season with salt and pepper to taste.
Spread out the vegetables in a single layer on two rimmed baking sheets. Roast until tender and slightly seared, 45 minutes to 1 hour.