Medley of colorful roast vegetables perfectly seasoned with herbs and extra virgin olive oil that beats the bland taste of steamed veggies any day of the week!
With all of my children now adults on their own, I find that simple recipes that I made frequently while they were growing up are important to document here on the blog for them to refer to as needed!
One very popular side dish I’ve made regularly for years is a simple pan of roast vegetables.
In the autumn, zucchini, yellow squash, and eggplant are in season at my local farms, so that is what I am using currently.
However, this recipe will work for any two or three fresh vegetables you choose.
Carrots, turnips, rutabaga, pumpkin, broccoli, and asparagus are a few other choices I’ve used successfully as well with the roast vegetable recipe below.
I do not recommend frozen vegetables as they just don’t taste the same as freshly chopped. Frozen veggies don’t have the same texture as fresh either…at least to me.
I highly suggest Herbamare as a flavorful seasoning blend of fresh herbs that transforms a pan of vegetables into a very tasty side dish indeed.
The use of a healthy fat for roasting is also key. I typically use extra virgin olive oil, but duck fat is an amazing choice too. Butter does not work as well for this recipe as it burns above 250 °F/ 120 °C.
If you wish for a buttery flavor, I recommend homemade ghee for roast vegetables. Ghee has a very high smokepoint compared to butter.
You can also buy ghee, but make sure it is pastured (such as this brand).
I think butter is best for slathering on vegetables after they are lightly steamed on the stovetop.
All in all, roasting vegetables is one of the tastiest ways to cook vegetables and a method your family will no doubt enjoy if you give it a try!
Easy Roast Vegetables
Medley of colorful roast vegetables perfectly seasoned with herbs and extra virgin olive oil that beats the bland taste of steamed veggies any day of the week!
Ingredients
- 1 large zucchini
- 1 large yellow squash
- 1 large eggplant
- 2 tsp Herbamare
- 1/3 cup extra virgin olive oil or ghee
Instructions
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Slice and quarter the vegetables and spread evenly in a large roasting pan.
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Sprinkle the top of the vegetables generously with Herbamare seasoning.
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Drizzle in the extra virgin olive oil and toss the veggies, seasoning, and oil together in the pan to mix well.
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Roast the vegetables in the oven uncovered for 30 minutes at 350 °F/ 177 °C
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Serve immediately as a side dish with the main course.
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Refrigerate leftovers in a glass container with tight fitting lid for up to 4 days.
Is it okay to heat extra virgin olive oil?
Yes you can. The heat should not be too high though. https://www.thehealthyhomeeconomist.com/cooking-with-olive-oil-yea-or-nay/
I also use a some hot sauce to taste and a good squeeze of fresh, organic lemon juice for a little more flavor.