This dish is great as a side with anything. But if you serve this with a pasta dish, you will eat less of the pasta and have a more balanced meal.
Serves 6
Roasted Vegetables
Basic roasted vegetables that are always good to have around to add to omelets, wraps or pasta.
Ingredients
- 1 Eggplant
- 2 Zucchini
- 1 large Onion
- bunch Asparagus
- 2 Red Bell Peppers
- 10 Baby Carrots Split in half
- 1 can Diced Tomatoes
- 1 small can of Chick Peas
- 2 clove Garlic
Instructions
Preheat oven to 500°
- Cut all vegetables in big chunks including the onions. Lay them out on a baking dish like you would use for lasagna.
- Sprinkle with Olive oil and salt. Place in the oven for 15 minutes.
While that’s cooking start the tomato mixture.
- Add diced tomatoes, garlic, black pepper, parsley and chick peas to a sauce pan and cook until slight boil.
- Now, 15 minutes is up, so add the tomato mix to the baking dish. Mixing it all up. Cook another 12 minutes. You can sprinkle with Parmesan or Romano cheese when serving.
