After yesterday’s chocolate cake, I figured I should do a healthy post. Last night’s dinner was roasted vegetables and pasta. We had it last week, and I liked it so much I put it on this week’s menu too. I also needed to fine-tune the directions, since I neglected to write anything down when I made it the first time. This is a totally vegetarian meal, which we eat several nights a week. If you just can’t face a meal without meat, you could add cooked chicken, but it really doesn’t need it.
I used carrots, zucchini, eggplant, cherry tomatoes, shallots and garlic. Feel free to add or subtract veggies, or change the proportions, to suit you and your family. I started the carrots first, because I really dislike crunchy veggies. The garlic and shallots went in with them, then the zucchini, eggplant and tomatoes went in the oven 15 minutes later. When they were caramelized, soft and sweet, I put them on top of whole wheat fettuccini and added some freshly grated Parmigiano-Reggiano and dinner was served.
Be sure and post back with what veggies you like and what variations worked for you.
from The Cook’s Life
serves 4, or 2 with leftovers
Use the ingredients as a guideline and change the vegetables to suit your tastes. This recipe is easy to double if you have the oven space.
4 large carrots
1 head of garlic
2 shallots or 2 small onions
2 medium zucchini
1 pint cherry or grape tomatoes, approximately
Preheat the oven to 400 degrees and lightly grease two large baking sheets. Peel carrots and cut into sticks, like you are making carrot sticks. They will shrink quite a bit with cooking. Remove most of the papery skins from the garlic, without separating the cloves, and cut off the tips of the cloves. Peel the shallots or onions and cut in half. Place carrots, garlic head and shallots or onions on one baking sheet and drizzle with a little olive oil. You don’t need a lot of oil, about a tablespoon for all three. Place in oven and let roast for 15 minutes while you prepare the rest of the veggies.
Slice the zucchini into thin slices and place them in a single layer on the other baking sheet. Drizzle with about a tablespoon of olive oil and set aside. Cut tomatoes in half and toss with a little olive oil in a bowl. Dice eggplant into about 1-inch cubes and set aside.
After 15 minutes, remove carrots from the oven and push them to the side of their baking sheet. They should have reduced in volume a bit. Add eggplant and tomatoes to the baking sheet. Drizzle eggplant with a little olive oil and return sheet to oven, along with the baking sheet of zucchini. Roast for 30 minutes, or until all vegetables are soft and caramelized. They will greatly reduce in volume. Check them after 15 minutes and stir them if parts are starting to get too brown.
Before serving, remove garlic cloves from the head and mash or chop. Let each diner add desired amount of garlic to his or her plate. There will be garlic left over, most likely. Save it in a covered container in the fridge for another use – serve with chicken, fish or use on pizza or to make garlic bread.
Serve vegetables over pasta, or as a side dish.