Roasted Vegetables

As a student, I love to cool things in batches and roasting vegetables is my favorite way to do so! Not only I end up with less dishes to do, but these roasted vegetables are also more tasty than simply boiled ones. And the ultimate bit ? The crunchiness when you take them out of the oven. I do think I like it as much as I love chocolate and I ain’t even ashamed.

Here I used three of my favorite vegetables: red bell pepper (for some sweetness), eggplant, and zucchini. When I roast vegetables I usually put some mixed herbs (whatever I have at home, greek, or italian), and black pepper. Being used to the taste of vegetables I personally don’t add salt – but you can add it to enhance the taste. I also put a tiny bit of olive oil on top, fo healthy fats.

As a mediterranean girl, I’m definitely biaised, but evoo is definitely my favorite oil of all! It has a subtle taste yet strong flavor, and can even increase satiation. The kind of all kings, I’m telling you.

I always roast my veggies at a high temperature – 420°F – for 40 min.

Other examples of things you can roast together:

aspargus – yellow bell pepper – red onion – with paprika and black pepper

baby corn – baby tomatoes – red onion – with italian herbs

broccoli – butternut squash – with garlic and black pepper

But for now on, let’s dive in straight into this recipe! You will like it, I’m pretty sure. Hope you do give it a try at home, and if you do, let me know how it ends up.