Wednesday, March 08, 2006

Roasted Veggies

Assorted veggies

1 tbsp olive oil

2 tsp salt

5-6 grinds of the peppermill

½ tbsp thyme

Preheat oven to 400 degrees. Wash and cut vegetables into bite sized pieces. Place veggies on a baking sheet in a single layer, use just enough olive oil to coat the vegetables, but not enough that there will be a pool of it on the sheet. Sprinkle salt and pepper over the oiled vegetables and toss. Sprinkle thyme over the vegetables. Roast in the oven for 10-12 minutes or until the vegetables have softened but not gotten soggy.

I use bell peppers (red), asparagus, onions, garlic, shallots, carrots, mushrooms, zucchini, summer squash, eggplant, and fennel. Anything that roasts quickly would work. Potatoes would not.

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