Sunday, September 27, 2015

Roasted September Vegetables with Thyme and Red Wine Vinegar

This combination of vegetables goes well together with many different seasoning options. Here's another one, savory and tangy on the tongue. Substitute other mushrooms if you like.

1 large eggplant, peeled and cubed
2 sweet red peppers, in bite sized pieces
1-2 summer squash or zucchini, cubed
1/4 lb shiitake mushrooms, halved or sliced
1 medium onion, diced
Olive oil
2 tsp dried thyme (or 1 Tbsp fresh)
Salt and pepper
1 Tbsp red wine vinegar

Preheat the oven to 400 degrees.

Combine all the vegetables in a large bowl. Drizzle generously with olive oil, quickly tossing to coat the vegetables before it all soaks into the eggplant. Sprinkle with thyme, salt, and pepper, then drizzle with the red wine vinegar and toss again.

Spread the vegetables out on a rimmed baking sheet, preferable in a single layer. Roasted for about 30 minutes, stirring once or twice, until tender.

Serves about 4.

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