Mom’s Roasted Vegetables

Today’s a chilly and rainy day, make a side dish that your whole family will love! This is a fall staple at our house and what’s better is that it is super healthy!

Roasted Vegetables in Copper Pot --- Image by © Steven Krug/Corbis

Roasted Vegetables in Copper Pot — Image by © Steven Krug/Corbis

Mom’s Roasted Vegetables
Serves 6 as a side dish

2 medium onion
1 medium or 2 small carrots
2 zucchini
1 eggplant
2 small potatoes
5 small tomatoes
1 red or yellow pepper
2 cloves of garlic
Durango Smoked Sea Salt and pepper to taste
Dried herbs (sage, thyme, rosemary, wild fennel are all good choices – either individually or combined in some form)
4 to 5 tablespoons of Garlic or Rosemary Extra Virgin Olive Oil, plus more to taste
1-2 Tbs. of Traditional 18 Year Balsamic Vinegar

1. Preheat the oven to 375 F (180 C). Quarter and slice the onion thinly. Dice all the vegetables into pieces that are approximately the same size (no larger than 1/2 inch). Pile the vegetables into a baking dish so that the vegetables lie a few inches thick. Season with salt, pepper and herbs to taste and then pour the olive oil over the vegetables. Mix thoroughly but gently! Now check the vegetables to make sure they are well-coated and glistening with oil and then add the vinegar. If need be, add more oil.

2. Put the dish in the oven and cook for 45 minutes to an hour. Halfway through the cooking process, remove the dish from the oven and very gently stir the vegetables so that the ones at the bottom come to the top. Towards the end of the cooking process, stir a second time. Remove from the oven and let cool slightly. Check for seasoning and serve.


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