Recently, I roasted the following, which are shown in the photo to the left:
- Baby Eggplant – whole
- Red Onion (You can use Yellow or your favorite) – pealed, whole
- Fresh Garlic – entire head
- Mix of Peppers – I used Green Bell, Red Bell and a bag of small orange, yellow and red – all seeded, but whole
- Leeks – whole
Place all the washed and trimmed veggies in a large roasting pan.
Drizzle with a little extra virgin olive oil. Sprinkle with Kosher salt, fresh ground black pepper and crushed red pepper flakes.
Roasted at 425 degrees for 45 minutes to an hour, turning once or twice.
Serve pieces whole or cut to share or save some for a future meal.
This is a dish to experiment with and change with whatever is in your refrigerator.