Quote:
Originally Posted by happy2bme
I'm looking for a good roasted vegetable recipe. Grilled or cooked in the oven.
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I can go with the roasted veggies in the oven. I was sure I had a really good eggplant recipe, but I'll talk about it at the end of the roasting. I went back and read my blog for the temperature. I think I might have even said 400F in the team thread, but it was 450F I was cooking them at.
Preheat oven to 450F.
Select veggies you're going to use and prepare them by cleaning and/or trimming them as needed. I've used (lately) cauliflower, baby carrots, brussels sprouts - these all need the longest. I've also done eggplant and red onion - the onion though should wait about 10 mins before adding. Green beans are great, but add them about 10 mins later. Guide - cauliflower, brussels sprouts, carrots, eggplant (30-40mins), onions (20-30mins), green beans (10-15mins).
Take a baking sheet and cover with aluminum foil (easy clean-up) and spray lightly with non-stick spray. Place vegetables on the foil and spray again lightly with non-stick spray (about 3 secs total - 30 cals for my spray). Sprinkle with salt, pepper, basil, and chopped garlic. Roast for amount of time noted above, adding and mixing in other vegetables as desired. When finished they should have some browned areas, the beans will shrivel a little. Remove from the oven and bring the four corners of the foil up slightly. Toss in a Tbsp of balsamic vinegar and shake lightly to coat.
I used to use about 8 - 10oz of raw mixed vegetables for a nice big side serving. You can roast larger amounts and save some (nice cold), but if you're doing that add the balsamic vinegar only when serving.
Eggplant
I can't find the original recipe, but what you did was roast eggplant and red onion together (basically the way above). Cube the eggplant and sprinkle with salt and let sit for a while first. Rinse and roast with onion and garlic. When ready, mix with a can of drained white beans and 3 - 4 pieces of sun dried tomato (not oil packed) softened in water for 30 mins, then cut into strips. The original recipe called for you to let all come to room temperature, but if you want to serve it warm just nuke the beans before mixing them into the roasted vegetables.
Serve spoonfuls of the mixture wrapped up in a tortilla with a little grated cheese. It makes a really nice wrap. I'm on a higher protein kick at the moment so I usually serve the roasted vegetables beside a wrap of meat and cheese.
Black Team - Healthy Eating on the Beach
Here's to all those vegetables to come! Thanks captain 
