Try Oven Roasting Your Vegetables with Olive Oil

I found these adorable baby eggplants at the supermarket.  I just knew that they would be perfect for roasting with other yummy vegetables.  There was no need to treat them with salt to remove the natural bitterness found in a larger eggplant as I  normally do.  Just as I thought, they weren’t bitter at all!

Baby Eggplants – No bitterness

When cooking, I very rarely peel most vegetables, just scrub and rinse them thoroughly.  The peels have amazing nutrients that I don’t want to throw out into the compost heap.

The skin of zucchini contains extra vitamin C, fiber and potassium, as well as the antioxidants which help boost your immune system and regulate your heart.  The eggplant’s purple peel color comes from an antioxidant in the anthocyanin family, found in only small amounts in the flesh of the eggplant. This aids in the general repair of our cells from the wear and tear of everyday life.

Here is a simple, but very tasty recipe that is always great:

Roasted Vegetables in Olive Oil

Ingredients:

Great Olive Oil means Great Flavor

• 4 baby eggplants or 1 small eggplant
• 2 green zucchini
• 1 red pepper
• 1 pint of white mushrooms
• 1 cooking onion
• ⅓ cup Galilee Green Olive Oil
• ⅓ cup of Balsamic Vinegar
• ½ teaspoon of each: sea salt, black pepper, garlic powder, and dried oregano or basil
• ¼ teaspoon of mustard powder

Directions:

1. Preheat oven to 400F/200C
2. Wash and cut of the vegetables into large chunks leaving on the peels
3. Place in a 8” x 10” roasting pan
4. Add olive oil, balsamic vinegar, herbs, spices and salt
5. Mix well and place in the oven in the middle rack
6. Roast uncovered for 10-15 minutes
7. Stir well and roast for another 10 minutes or until done
8. Vegetables should be soft and still remain colorful and browned

These roasted vegetables are wonderful served warm or cold, over rice or as a side salad.  This dish is delightful, really versatile and pairs well with chicken or beef.