Oven Roasted Summer Vegetables
Entree
2 garlic cloves, sliced
2 medium yellow or red onions, thinly sliced
1 red bell pepper, seeded and cut into 8ths
1 large eggplant, sliced 1/2 in thick or 5 baby eggplant, quartered lengthwise
2 zucchini, sliced in 1/2 in rounds or 6 baby zucchini quartered lengthwise
5 plum tomatoes, cored, seeded and quartered
1/4 to 1/2 c extra-virgin olive oil
Salt and pepper
1-4 tablespoons balsamic vinegar, optional
Fresh herbs, optional 2 teaspoons each thyme, parsley, and rosemary or basil
Parmesan cheese - optional
Preheat oven to 500 deg. On a large baking sheet, combine all vegetable except tomatoes. Drizzle liberally with olive oil. Sprinkle with salt and pepper and toss to evenly coat. Roast for 10 minutes, add tomatoes and toss. Roast and addinotal 10 minutes or until tender. Transfer to platter, drizzle with balsamic vinegar if desired and garnish with fresh herbs.

Serves 10
 
Jan Mongell
Uses:

1. Salad - chill begetalbe and serve over lettuce

2. Pasta, 1 lb - reseve some of the cooking liquid from pasta and toss with vegetables, adding more liquid if desired.

3. Eggs - Add some cooked vegetable to whisked eggs before cooking.

4. Cheese - add Parmesan before serving, or add a combination of cheese and return to oven for and addional 5 minutes or until cheese is melted

5. Main Meal - Add cooked shrimp, chicken or browned sausage halfway through baking time.

6. Puff Pastry - Place cooked vegetables in a large, lightly greased shalow baking casserole. Roll pastry to 1/4 in thic and large enough to cover casserole. Brush with egg, make slit in center. Bake 400 for 20-25 mintues until pastry is browned and risen.

7. Quiche - 9 in partially baked crusht. To 1 cup cooked vegetable, add 3 eggs, 1-1/2 cups half and half or milk, 1/2 cup grated Swiss cheese, salt and pepper, if needed, pinch of nutmeg if no herbs are added, and 2 tablespoons Parmesan cheese. Combine and place in crust. Bake 375 deg for 25-30 minutes until puffed and browned.

8. Asian - Subsitute Japanese eggplant for baby or large eggplant. Ssubsitute 2 tsps chopped fresh ginger, 1/2 c Thai basil, leves only and 1/2 c basil, leave only for optional fresh hergs, and substitue 2 tablesespoons soy sauce fore balsalmic vinegar.