Roasted Vegetables Recipe
Summer is here and what better time to grill or roast some summer vegetables and enjoy them hot or cold next to a piece of protein? I usually make a large quantity and keep it in the fridge, then mix it into my salads or eat it as a snack in between meals.
Roasted Vegetables Recipe:
1 large eggplant, cut into cubes
2 large zucchinis, cut into cubes
2 carrots, peeled and cut into rounds
1 pint of cherry tomatoes
½ cup of pitted Kalamata olives
3 tablespoons of balsamic glaze or pomegranate glaze
3 tablespoons of olive oil
Salt and pepper to taste
Arrange the eggplant in a pan in one row. Add the zucchini next to it and add the carrots. Toss each with one tablespoon of olive oil and roast in a 350 degree Fahrenheit oven for about 25 minutes. Remove from oven, let cool, and add the tomatoes and the olives. Toss with the balsamic or pomegranate glaze. Season to taste with salt and pepper and serve.
Photography by: Kendra Jekel Photography