Roasted Veggies (choice)

Booko · #1 04-29-2006, 04:27 PM

Here's a dish I got from a Persian/Indian friend of mine. Since I have a tough time getting veggies into my family, but I love them, this is a great dish. Anything you don't like -- just leave it in the dish for someone else!

There is no hard-and-fast rule to this dish, so I'll just give some general directions and hope that's ok.

Ingredients:

Shallots, chopped fine
Garlic, crushed or minced
Olive oil (maybe 1/4 to 1/2 c?)
1-2 sm zucchini, in 1/4 in. slices
1-2 sm yellow squash, in 1/4 in. slices
mushrooms, cleaned (probably about a pound's worth)
6-12 red creamer potatoes, cut into small wedges
handful of baby carrots (slice in half any that are kinda wide)
1 bell pepper (prefereably any color but green), cut into 1" square pieces
6-12 pearl onions, peeled
salt & pepper

Use more or less of the amount of any veggie, depending on how much you like it.

Directions:

Finely mince the shallots and garlic, then heat them in the olive oil a bit so the oil takes on the flavor. (You can skip the cooking step if you're lazy, it will be fine.)

Cut up the veggies as noted, then put them in a 9x13" pan. (If you put the veggies in a dish in too deep a layer, they don't cook well.)

Pour the oil w/shallots and garlic over the veggies, then stir to make sure everything's coated. Sprinkle salt and pepper to taste.

Bake in the oven at 400 degrees for 45 minutes, or 350 degrees for 1 hour. Stir a couple of times during baking.

Variations:
Use garlic powder instead of minced garlic.
Skip the shallots if you don't have 'em and just use a little onion.
Any veggies you don't like? Just leave 'em out.

If you try a different veggie and it works well, please let me know. I think broccoli might work, but I've never tried it. I have a friend who tried eggplant and said it was fine.