Vegetarians as well as carnivores will just fall in love with this recipe. It was given to me by Stephen McMenamin. This man truly loves to cook and share his recipes with me for you. Each Friday morning, Stephen will come by my store to pick up The Seeker. ‘What recipe do you have in this week Sharyn?’ Then he will tell me his latest recipes he has made. His roasted vegetable recipe was shared just this way. It is filled with tons of flavour. You can serve it on its own as is, as I did. Or you could serve it alongside cooked rice or fettucini or quinoa or couscous. I hope you will try it. It’s a keeper! Thanks Stephen for caring and sharing!
This recipe is especially for Mrs. Lilly MacDonald, a very dear lady who unfortunately has fallen and broken her leg. Lilly, a very good cook,loves to read my recipes and often calls to talk to me. I will keep you in my prayers that you will have a speedy recovery. We love you!
The oven roasting brings out all of the sweetness in the vegetables. The oil and vinegar dressing keeps them nice and moist and tender. So good!!! Save this recipe for summer when we have our fresh garden vegetables just waiting for you to pick.
1 medium sized eggplant, cut into 2″ chunks
1 medium sweet green pepper, cut into 1″ pieces
1 medium sweet red pepper, cut into 1″ pieces
1 orange sweet pepper, cut into 1″ pieces
1 medium onion, cut in 1/2 lengthwise into slices
2 zucchini, cut into 1″ pieces
1/2 lb. whole fresh mushrooms (I used cremini mushrooms, sliced)
1/3 cup chopped fresh basil or 2 tbsp. dried rubbed basil
3 or 4 tbsp. olive or vegetable oil
2- 1/2 tbsp. red wine vinegar
1 or 2 tsp. dried rubbed oregano
1/2 tsp. Kosher salt
1/4 tsp. ground black pepper
1 medium tomato, seeded and cut into 2″ pieces
grated Parmesan if desired
-Preheat your oven to 350 degrees F.
-You will use a very large baking tray or pan. I used a Corningware baking dish about 20″ x 15″. Spray it with non-stick cooking spray over bottom and sides.
-Prepare your vegetables. As you cut them, place them right into the baking dish.
-To do the eggplant, cut it in half lengthwise, then in half again and again, to get long strips. Keep the lovely skin on and cut the eggplant into cubes. You will use every bit except the stem.
-Seed and core the peppers and cut them into 1″ dice.
-Slice the onion lengthwise into 1’4″ thick slices.
-Cut the zucchini as you did the eggplant into 1″ pieces.
-Stephen’s recipe said to keep the mushrooms whole, but I sliced my cremini mushrooms.
-Toss all of the veggies, with the exception of the tomato, in the baking dish.
-Sprinkle the chopped fresh basil leaves over all of the veggies. (I used just dried rubbed basil and added this into the dressing of oil and red wine vinegar.)
-In a small bowl, combine the olive oil, red wine vinegar, basil and oregano and Kosher salt and pepper.
-Drizzle this over all of the veg in the baking dish. Toss to coat.
-Bake the veg in the pre-heated oven uncovered for 30 minutes.
– Add the chopped seeded tomato and toss to mix evenly. Continue to bake for 15 minutes longer or until all of the veg are tender.
-To serve, toss a little grated Parmesan cheese over top of the hot veg.
OTHER WAYS TO ENJOY THESE ROASTD VEG:
-This now can be enjoyed as is or leftovers will make a great frittatta or in a quiche or enfolded in puff pastry squares or in a quinoa salad or tossed with cooked whole wheat fettucini. All ways will be wonderful! ENJOY!
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