My winning combination of eggplant, onions, tomatoes and mushrooms grilled with fresh herbs, will leave you hooked on grilled vegetables all year round.
I can never talk about this enough. The only way to have an amazing dish is to have amazing ingredients. Choose the best, freshest vegetables you can find. Wash them in cold water and dry them. I like to remember that my vegetables in my hand were out growing in the beautiful sunlight for months. I like to take a second to feel fortunate to be able to cook with them and share them with my family and friends.
Using the right tools in the kitchen will make cooking so much more pleasant and create a better end result you can be proud of.
I can not say it enough, invest in a great stove top to oven grill pan. It will be your friend for many years to come. I am not into every new gadget that comes out, however, I am into time tested essentials every kitchen should have. A quality grill pan is a very important tool in my book.
How to Perfectly Oven Roast Vegetables like a Pro
Course: Side Dishes, Vegetables6
servings10
minutes40
minutesIngredients
1 eggplant sliced thin long ways
3 tomatoes cut in half
3 Vidalia onions cut in half
3 long green onions cut in half
20 portobello mushrooms
2 cloves garlic
4 tablespoon olive oil
2 sprigs fresh rosemary
1/2 teaspoon crushed red pepper
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried or fresh oregano
Directions
- Wash all vegetables and prepare for roasting. Slice eggplant long ways, peel top layer of onion, dust off the mushrooms from any dirt. pre heat oven to 400 degrees
- Drizzle olive oil on the bottom of the grill pan, once vegetables are prepared , place onto grill pan, add all your herbs and fresh seasonings, toss them all together with your hands being sure all the vegetables are covered evenly. Be sure the eggplant is fully touch the grill bottom.
- When oven reaches 400 degrees, place in oven, allow to roast for 20 minutes without touching or turning. At the twenty minute point, it is time to turn the eggplant, at this point there should be some nice grill marks on the one side, turn over. Move and toss the other vegetables around ensuring proper evenly cooking. Lower oven to 375 degrees and cover and roast for fifteen to twenty more minutes depending on each individual oven. Check after fifteen minutes. Then cover with aluminum foil is the key to keeping some moisture in to allow for well roasted but tender and juicy vegetables.
