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Thursday, September 1, 2011

Easy Roasted Vegetables

This is quick to put together and is a
good meatless meal any day of the week.
You can roast any fresh vegetables you
desire and have on hand at the time.
This only takes one hour to prepare.

1 whole eggplant
1 whole fennel
4 white potatoes
2 celery stalks
2 carrots
1 onion
drizzle of olive oil
dried herbs to taste
salt and pepper to taste

Preheat oven to 350 degrees F.
Wash fresh vegetables if needed.
Peel and cut up carrots and celery
and into serving pieces.
Peel the outer skin off of the onion.
Rinse white potatoes but leave whole.
Pierce the eggplant a few times
to release steam while roasting.
Place vegetables in a roasting pan,
drizzle with oil and season to taste.
Salt and pepper vegetables to taste.
Cover and bake for about one hour.
Fork test vegetables for doneness.
Remove from oven to cool before serving.

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