Oh the possibilities! Roasted vegetables are so good and can be served many ways. We have put them in grilled mozzarella cheese sandwiches and in pasta; we have served them on rice and on their own. They are simple to make, and, best of all, the kids love them!
There is no strict recipe for roasted vegetables. Here is the basic combination that we like:
1 bunch asparagus
1/2 pint of mushrooms
1/2 of a large red onion
1-2 peppers (depending on size), I like to use yellow or orange for more color
2-3 cloves of garlic, crushed
2 roma tomatoes or 1 pint of grape tomatoes
Chop or slice all the vegetable to about the same size (see picture above). Then toss them, except the tomato) in a large mixing bowl, toss with enough olive oil (start with two tablespoons) to coat. Add the tomato to the the bowl and toss lightly again.* Spread them on a baking sheet, drizzle with balsamic vinegar (about a tablespoon), and sprinkle with sea salt and fresh ground pepper to taste. Then roast in a 400F degree oven for about 8-10 minutes, or until al dente (test with a fork for doneness).
*This help prevent the garlic from all settling in the tomatoes. We have had it where a big clump of garlic winds up in one bite of tomato.
Enjoy!
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