Chef Liss's Student Food Blog

Tonight, for dinner as an accompaniment to fish, I wanted to make a very healthy side. At the grocery store I purchased an Eggplant and a Zucchini. Something you do not find in many students kitchens obviously, but I had wanted to include a bit more veg into my daily routine and figured I would try a method of cooking that I rarely use: Oven Roasting.

For my recipe tonight, I did only use eggplant and zucchini, however the recipe is slightly different than mine. Feel free to substitute any “roasting vegetables”. Keep in mind, Most vegetables are roast-worthy, including carrots, celery and sweet or regular potatoes. Don’t ignore this simple cooking technique, because in the time it took to boil some Uncle Bens, I had oven roasted balsamic vegetables.

Oven Roasted Balsamic Vegetables

1 Green Zucchini, thickly cubed

1 small Purple Eggplant, thickly cubed

1 Sweet Potato, peeled and thickly cubed

2 small onions, peeled and quartered

2TBSP Balsamic vinegar

1/4cup  Olive Oil

1TSP Diced garlic

1TSP Garlic Pepper

Salt and Pepper

On a baking sheet, spread out the diced vegetables and cover in oil, vinegar and spiced. Mix well with hands, and bake in a 450 degree oven for approximately 20 minutes, and then broil for 15 minutes. Add Salt after the vegetables come out of the oven.

This little recipe can come in handy sometimes, because most root and vine vegetables can be roasted. Here is a list of vegetables you can roast:

Carrots, Peeled and thickly sliced

Baby potatoes, diced

Pearl or other Small onion varieties,

Garlic, whole with top slightly cut off to reveal the tops of all the cloves (wrap in tinfoil with oil and bake 1hr)

Celery, cut into large slices 1inch long

Squash, quartered with brown sugar

Sweet Potatos

Cherry Tomatos

Asparagus

Leeks

*Roast vegetables until they are tender, and then broil to give them a crispy outside*

Happy Roasting!

Liss