RCI-VG.004.1489.001
Vegetable Roast
From the cookbook of George Hirsch "Living It Up"
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- onions½ cupcut into finger-size pieces
- carrots½ cupcut into finger-size pieces
- peppers½ cupyellow, red, and / or green, cut into finger-size pieces
- eggplant½ cupcut into finger-size pieces
- sweet potato½ cupcut into finger-size pieces
- 6 cloves
- 1 tsp
- 1 tsp
- ½ tsp
- 2 tbsp
- 1 unit
Method
1
Preheat oven to 400°F (200°C). Arrange the cut onions, carrots, peppers, eggplant, and sweet potato on a large baking sheet, spreading them in a single layer.
2
Drizzle the olive oil over the vegetables and sprinkle the rosemary, thyme, tabasco, and fresh ground black pepper evenly across the sheet.
3
Toss all vegetables together with your hands or a large spoon until well coated with oil and seasonings.
4
Distribute the caramelized garlic cloves throughout the vegetable mixture.
5
Roast in the preheated oven for 30-35 minutes, stirring halfway through the cooking time, until the vegetables are tender and the edges are lightly caramelized.
35 minutes
6
Remove from the oven and adjust seasoning with additional black pepper if desired. Serve hot as a side dish or light main course.