Tray Bake Veggies
This version roasts the veggies maintaining their shape and texture. The key is to cook them until they are just done and not falling apart. Make ahead and serve at room temperature for lunch or dinner.
Serves 4 sides
Prep time: 15 minutes
Cooking time: 45 minutes
Ingredients
2 carrots, peeled and cut into 1/2-inch wide pieces
1 red bell pepper 1/2-inch pieces
1 small delicata squash, halved cored, seeded and sliced into ¼ inch pieces
1 onion, cut into ½ inch thick slices
1 small sweet potatoe, peeled and cut into ¼ in slices
½ bunch radishes, sliced into 1/8 inch thick pieces
5 whole cloves garlic, peeled
1/2 cup extra-virgin California olive oil; more as needed
1/2 teaspoon dried rosemary
½ tsp dried oregano
1 tsp. Kosher salt
½ tsp. black pepper
1 apple cored and cut into ½ inch pieces
Directions
Position the racks in the middle of the oven and heat the oven to 400°F.
In a large mixing bowl, toss the onions, peppers, eggplant, summer squash, garlic, olive oil, rosemary, black pepper, and kosher salt. Spread the vegetables evenly over a large rimmed baking sheet. Don’t spread the vegetables too thin or they may burn
Roast, stir the vegetables every 15 minutes,
Continue to roast until the tomatoes soften and shrink another 30 minutes and the vegetables begin to shrivel and are starting to slightly brown, and very tender, Test by using a paring knife, the knife should easily penetrate to veggies
Scrape all the vegetables and any juices into a serving bowl.
Serve warm or room temperature
Make it your own
Add zucchini and other multi-colored summer squash, step 2
Substitute a red onion for the white onion, step 2
Add chopped cauliflower, step 2