My mother-in-law started making this roasted veggie dish a few years ago. I instantly loved it and have been making it in my own kitchen ever since. It tastes the most delicious in the summer, when you can use vegetables right out of your own garden. Everything is fresh and at peak flavor… You just can’t beat the fabulous taste of fresh picked vegetables. This is also low in fat and calories, though it certainly doesn’t taste like it.
Roasting at a high heat caramelizes the outside of the vegetables, giving them a rich, crispy texture. The inside will be tender but not mushy, you get great texture when roasting. I like topping the dish off with some shredded mozzarella… The cheese melts over all the nooks and crannies making this recipe a little more luscious. Feel free to omit the mozzarella if you’d like to make this even healthier.
When I roast vegetables, I typically use a sheet pan to eliminate any excess juices that the vegetables extract. For this particular recipe, I like using a small casserole dish. While the veggies are cooking, all the ingredients blend together with the olive oil and seasoning, creating one delectable side dish. I like taking a piece of crusty bread and dipping it in any juices that accumulate in the bottom of the dish. Salty, rich veggie broth is very tasty!
Many vegetables work for a recipe like this, let me know which ones you like using in the comments!
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