1-2 onions, quartered or sliced
1-2 red/green peppers, cut in wedges
1 each: eggplant, zucchini and/or yellow squash, thinly sliced
1 bunch green beans/snow peas
1 fennel (if available, in season)
1-2 cloves garlic, chopped
Cut and mix veggies in large bowl.
2 Tbsp. Olive oil
1 tsp. each: dried parsley, sage, rosemary & thyme
Salt & pepper to taste
Place in single layer on cookie sheet or pizza pan
Cover with aluminum foil and Bake at 400˚ for 30 minutes.
Uncover, stir and continue to bake another 20-30 minutes until all vegetables are tender.
You can modify this by including potatoes and carrots (make sure they are cut small enough to thoroughly cook with the other vegetables or cook them first, either boiled or baked). Serve over pasta or rice. Nice!
Note: These leftovers make a great substitute filling for the Vegetable Bread Stick recipe.
Return to Shemirah’s Soup and Veggie Salad Recipes
Return to Shemirah’s Recipes