Roasting vegetables gives them a crisp outside and a sweeter flavor – the perfect comfort food.
What You'll Need
- Measuring spoon
- Sharp knife
- Cutting board
- Large bowl
- Baking dish
Preheat oven or toaster oven to 400˚F.
Peel the veggies (if necessary) and cut into 1- to 2-inch chunks.
Place veggies in a large bowl with oil and stir until coated with oil.
Sprinkle salt and herbs over veggies.
Transfer veggies to a baking dish in a single layer to ensure they roast instead of steam.
Bake about 40 minutes, stirring every 10 minutes to distribute herbs and oil.
The veggies are done when tender and golden.
Mix cubed eggplant with olive oil, 2 tsp. of vinegar, oregano, salt and pepper. Sprinkle with feta cheese, if desired.
Nutrition Info and more