Roasted Vegetables

When serving a dinner, say, with chicken, it is always nice to have roasted vegetables to accompany it.

  • Take enough cherry tomatoes,
  • nugget potatoes
  • 1 red onion cut into quarters and then halved again
  • egg plant that has been salted and rinsed, cut into 1 inch circles,
  • couple stix of celery, peeled
  • 1 tbsp. chopped fresh dill
  • Couple of fresh mint leaves, chopped
  • 2 cloves of garlic, chopped
  • 1/2 cup good olive oil

Brush all the vegetables in oil. Place in a roast pan and cook covered for about 30 minutes in a 350 oven. Uncover and stir the vegetables to turn them over and bake for another 25-30 minutes.

This makes my mouth water just thinking about it.  This is a great combination because of all the flavours and textures.  Enjoy!


Leave a Reply

Your email address will not be published. Required fields are marked *