I am, by a HUGE margin eating more fruits and vegetables since growing my own food. I remember being especially interested, but I knew that if I was going to buy the seeds, nurture them under lights and sprinkled with fish guts, I would feel obligated to eat the stuff. I’m not a super huge fan of raw veggies. I’m sorry; I’m just not. Most of the time I drink my greens in a smoothie my Vitamix churns out for me. But even that gets old.

So how to keep up with all this amazing produce without following some complicated recipe with a laundry list of ingredients? Roasting. The process of roasting transforms boring veggies like eggplant, green beans, onions and pepper into something savory, filling and delicious. The caramelization and cooking draws the natural sugars in your vegetables will change the taste for the better.

The picture up top is what had for dinner tonight. You can easily add Italian sausage for a complete meal.

Add a little pesto for an additional layer of flavor and mmmmmmm….

How I Roast:

First cut up the vegetables in chunks to reduce cook times and ensure even surface area for caramelization. Set the stove to 400 degrees. Sprinkle olive oil on all areas exposed face up. You can use a basting brush to assist if you like. Sprinkle the veggies with a pinch of sea salt and a generous helping of thyme or other dried Italian herbs, like oregano or basil. Cook for 15 minutes and switch to broil during the last five minutes to finished.