Roasted Vegetables

Last weekend I went to a really great Argentinian restaurant. Strangely enough, one of the highlights of my meal was the roasted vegetables I took from my boyfriend’s plate. Ever since, I’ve had roasted veggies on the brain. So after a good workout at the gym, I jumped into the kitchen.

Roasted Vegetables
Inspired by The Wednesday Chef

Ingredients

1/2 tomato, peeled and chopped
1/4 onion, chopped
4 baby gold potatoes, peeled and chopped
2 carrots, peeled and chopped
1 small crown of broccoli, chopped
1 Japanese eggplant, peeled and chopped
6 white mushrooms, chopped
2 cloves of garlic, chopped
Sage, rosemary, salt, and pepper
Olive oil

Directions

1. Place veggies, seasonings, and a few drizzles of olive oil in a casserole dish. Roast at 375 degrees F for approximately 45 minutes. Mix every 15 minutes.

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