Roasted Mediterranean Vegetables
This is so obvious but so wonderful (and easy!).
4 red-skinned or Yukon Gold potatoes, cut in large wedges
2 Bermuda onions, cut in wedges
1 red onion, sliced thickly
1 large bulb of garlic, separated and peeled
1 medium eggplant, peeled and in large cubes
2 medium yellow zucchini, in 1 inch chunks
olive oil or vegetable oil, for drizzling
coarse kosher salt, pepper, to taste
Preheat oven to 375 F. Have a 6 quart oven casserole or roasting dish ready.
Prepare vegetables. Place in casserole and drizzle with oil (just to coat
vegetables nicely), and season with salt and pepper.
Roast until vegetables are softened, about 45 – 60 minutes, or as required.