This is a recipe I have been roasting for years. This time of year, during fall harvest,
You will have too much of a good thing like eggplant, squash, tomatoes, potatoes,
Onions, garlic, maybe even carrots!In addition you will need some Olive oil, salt and pepper, oregano and mint.
Also use 1 large can of tomatoes, chopped and layered on bottom of the pan.
This recipe is so easy, simply wash and cut vegetables into large chunks.
Drizzle with olive oil, toss with crushed garlic, salt and pepper, sprinkle with oregano and mint.Use any vegetables you can find.
I would use beets, but only golden or white.
Simply place in a greased roasting pan, cover with foil and roast for at least 20 min in 400 degree oven. Take off the foil and continue roasting for another 40 minutes!
Enjoy! And happy cooking! Serve with a great sourdough to soak up all the
Tasty juices!
This is adapted from my kitchen and Giada Delourentis! Love her show,
Everyday Italian!
You will have too much of a good thing like eggplant, squash, tomatoes, potatoes,
Onions, garlic, maybe even carrots!In addition you will need some Olive oil, salt and pepper, oregano and mint.
Also use 1 large can of tomatoes, chopped and layered on bottom of the pan.
This recipe is so easy, simply wash and cut vegetables into large chunks.
Drizzle with olive oil, toss with crushed garlic, salt and pepper, sprinkle with oregano and mint.Use any vegetables you can find.
I would use beets, but only golden or white.
Simply place in a greased roasting pan, cover with foil and roast for at least 20 min in 400 degree oven. Take off the foil and continue roasting for another 40 minutes!
Enjoy! And happy cooking! Serve with a great sourdough to soak up all the
Tasty juices!
This is adapted from my kitchen and Giada Delourentis! Love her show,
Everyday Italian!
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