Wednesday, July 11, 2012

Roasted Eggplant, Zucchini, and Red Onion

Here's a great side dish to whatever (in this case, salmon)

 Preheat oven to 425
1 medium eggplant, cut in quarters lengthwise, then sliced into half moons
2 zucchini, cut in half lengthwise then into half moons
1 large red onion cut into wedges
olive oil
fresh basil and thyme--large handfuls
salt and pepper
red wine vinegar
feta cheese (optional)

Toss the cut up veggies with a couple T of olive oil, salt and pepper and a handful of chopped fresh basil and thyme. Spread out onto two cookie sheets lined with parchment paper.

Roast for 15 minutes, rotate pans and stir veggies and then roast 15 minutes more.

In the mean time, in a small bowl combine a couple T of olive oil, a couple T of red wine vinegar, some more fresh chopped basil, and a clove of chopped garlic, and a T of Dijon mustard. Whisk together.

When veggies are done roasting, transfer to large bowl and stir in sauce and plate adding some feta cheese on top of each serving if you wish.

No comments:

Post a Comment