Oven Roasted Vegetables

Last night Kono fired up his bbq and cooked up a couple of sirloin steaks. My contribution was a roasted vegetable melody which included zucchini, eggplant, roma tomatoes and onions. I chose these veggies because it’s what I had in my fridge. Mushrooms and a red bell pepper would have made it even better.

To make this dish, simply chunk up the zucchini and eggplant into bite size pieces and slice the tomatoes and onions. Place everything on a sheet pan. Drizzle with olive oil and generously sprinkle them with kosher salt and pepper. Toss them together to mix and spread them out evenly. Cook in a preheated 400 degree oven for 20 – 25 minutes.

Vegetables cooked this way can be eaten straight out of the oven as a healthy side dish or you can dress them up with;

• fresh or dried herbs (oregano, basil, italian seasoning, thyme)
• teriyaki sauce
• a combination of Parmesan cheese and red wine vinegar
• feta cheese and balsamic vinegar

These leftovers work well as toss in's;

• toss with short pasta or couscous and Parmesan cheese for a quick salad. 
• add them to a bottle of store bought pasta sauce to make a simple veggie pasta sauce
• put them in an omelet or a scramble
• or eat them cold right out of the fridge