Oven-Roasted Vegetables with Herb and Garlic Vinaigrette
Wash and cut up a mixture of vegetables to fill a 2-litre bowl. I like to use eggplant, zucchini, acorn squash, mushrooms and lots of red onions and mixed peppers.
You can also use broccoli,cauliflower or root vegetables and your choice of herbs, fresh or dried. You can’t go wrong with this one. The key is to size the vegetable pieces so that they will all be cooked at the same time. Use your best guess.
Herb and Garlic Vinaigrette
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp coarse Dijon mustard
- 2 or 3 garlic cloves, crushed
- 1/2 tsp dried thyme
- 1 tsp dried basil
- a splash of salt and fresh ground pepper to taste
Prepare the vinaigrette by combining ingredients in a jar.
Toss vinaigrette on cut, raw vegetables so that they are evenly coated.
Bake at 425 degrees for approximately 20 minutes on a cookie sheet, or in a large roaster, so that the vegetables have maximum contact with the pan. Overcrowding leads to steamed, rather than roasted vegetables.
Turn vegetables as they cook. Vegetables are done when they are soft and browned.
Serves 6 – 8.