Aromatic Roasted Vegetables

Serve as a hearty side dish, or a bold vegetarian meal.

Per serving: Calories: 140, Fat: 6 g, Protein: 6g, Fiber: 1g Sodium: 65mg

Yield: Serves 8-10

Ingredients

A winter favorite, aromatic roasted vegetable dish incorporates the natural bounty of the season. Serve with marinated roasted red peppers, a chunk of feta and a slice of rustic bread.

1 large eggplant, halved lengthwise, then sliced 1/4" thick
2 medium zucchini, halved lengthwise, then sliced 1/4" thick
2 medium potatoes, peeled then sliced 1/8" thick
4 medium tomatoes, 2 cut into quarters and the other 2 finely chopped
1 large onion, halved lengthwise, then thinly sliced
2 artichokes, quartered, trimmed and parboiled (optional)
3–4 garlic cloves, minced
1 cup water or stock
1/2 cup extra virgin olive oil
2 tv ground cumin
3 TB dried oregano
sea salt, to taste
ground pepper, to taste
cayenne pepper, to taste
1 cup fresh parsley, chopped

Instructions

Preheat oven to 350°F.
Place all ingredients in a heavy, shallow baking pan, toss together and bake (about 1 to 1 1/2 hours total, covered for the first half hour) until tender, stirring occasionally.

Source: Recipe and image via Chef John Procacci for Healthy Chef Creations

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meddy

Add some olives and capers and it's perfect!

posted May 5th, 2013 10:42 am

Aromatic Roasted Vegetables

Serve as a hearty side dish, or a bold vegetarian meal.

Ingredients

Instructions

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