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Oven Roated Summer Vegetables


<p>I did this with the veggies that were in my farm box last week. It was fantastic! If you don&#8217;t have three pounds of vegetables exact, use one tablespoon of oil per pound. Below is what I used, but you can use summer squash, mushrooms, green beans, etc.</p>
Source: Everyday Food Magazine Summer 2011 issue (adapted) (Entered by Renee Gahan)
Serves: Six 1/2 cup servings

2 medium eggplant
2 medium green peppers
4 small onions
2 small tomatoes
1/4 cup parsley
3 tbsp olive oil

Step by Step Instructions
  1. Preheat oven to 475
  2. Chop vegetables into 1 inch pieces. Finely chop half the onion. Cut remaining onion into wedges.
  3. In a large bowl, drizzle 3 tablespoons over the vegetables. Salt and pepper to taste. Mix until vegetables are coated with the oil and seasoning.
  4. Divide between two baking sheets in a single layer. Silpats or parchment paper are awesome to use here for the nonstick issue.
  5. Roast until golden and tender, 25 to 30 minutes, stirring once. I let the edges of the vegetables get pretty dark, and it was truly good. Let cool on sheets. Toss with fresh chopped parsley.
  6. Use as a salad base for your favorite bean and some feta or serve by itself as a side.