Roasted Vegetables

Roasted Vegetables

 

There are endless variations to this. I prefer this served hot in a wrap, but leftovers are good cold.

 

Combine

1 head medium cauliflower, cut into florets 1/4 inch thick

5-6 peeled cloves of garlic, whole

Options: substitute broccoflower for cauliflower for more flavor; include diced eggplant as another ingredient.

Coat with

4 tablespoons olive oil

Roast on the center rack of a 400 degree oven for 15 minutes in a flat roasting pan or cookie sheet, spreading out the vegetables evenly.

Afterward, add to the other side of the pan a mixture of

4 oz. sliced mushrooms

10-16 oz. cherry or grape tomatoes, halved

1 red or yellow pepper, diced

Options: add diced zucchini, crushed red pepper, salt and pepper.

Roast for 15 minutes more. Mix with cauliflower and garlic, then roast for 5 minutes.

Options: combine roasted vegetables with fettucine or other thin pasta. Add 1/2 cup sliced black olives. Add parmesan.

Combine and serve.