Roasted Vegetable Medley
There is just nothing better than a roasted vegetable medley prepared with the natural heat of a
wood-fired oven. Perfectly roasted and beautifully caramelized these morsels of goodness are perfect as a vegetarian side dish, mixed and tossed with pasta, accompanied by a bowl of rice or simply placed on top of a good slice of hardy home baked bread. Remember that cooking is an art so don't be stifled by an exact recipe. Be creative and let your ingredients inspire you as you choose from the seasonal bounty of your specific area.
Let's get started!
1 medium eggplant
1 large vidalia onion
1 small butternut squash
4 portobello mushrooms
1 head garlic "in camicia"
450 grams brussel sprouts
4 sprigs thyme
2 sprigs rosemary
Salt to taste
Hot pepper flakes to taste
Preheat oven to 400-425°F - 205-220°C
Cube peeled eggplant and squash.
Slice the onion into thick slices and quarter the brussel sprouts.
Break up the garlic head, but leave the skins on "in camicia" or "with a shirt on".
Cut the mushrooms into large chunks.
Mince the rosemary and thyme.
In a bowl, add olive oil, rosemary, thyme and hot pepper flakes.
To the bowl, add the eggplant, squash, onion, brussel sprouts, garlic and thoroughly mix everything together.
Preheat an oven safe frying pan or baking sheet. Once preheated, drizzle olive oil on the pan or baking sheet.
Pour the mixed vegetables onto a baking sheet or the oven safe frying pan.
Place the pan in the pre-heated oven and allow the vegetables to roast for about 10-15 minutes. Turn veggies once or twice.
Once the vegetables begin to brown, add the mushrooms. Cook for 8 more minutes.
After the mushrooms have been able to brown, carefully pull the pan out of the oven and add the salt to taste.
The roasted veggies are ready once they are nicely caramelized. Serve as a side dish, on some toasted bread, or mixed with pasta or over rice! Enjoy!
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