Roasting vegetables brings out their sweetness and intensifies the flavour in all those colourful, fragrant and crispy vegetables. It’s a healthy, low fat technique, and the results are quite addictive! Mix up your favourite veggies in a medley of herbs and spices, and you’ll be a fan of roasting like never before.
The technique for roasting your favourite vegetables is as simple and uncomplicated as you’ll ever find. Simply preheat your oven to 400 degrees, on the roast setting, if you have one. Cut the vegetables to uniform size and toss them in a small amount of oil (just enough to very lightly coat) and lay them out on a lined cookie sheet. Try to keep them in a single layer, with no overlapping. Sprinkle with salt and freshly ground black pepper, and any dried herb you like. (I use mainly basil, sometimes thyme.) Roast each tray for about 20 minutes, or until the edges are just staring to blacken. Let cool slightly, or serve at room temperature. Use leftovers in omeletes, quiches or salads.