Recipes from WeCookTV

Our new season will feature healthy recipes that get people back in their kitchens cooking for their family and friends. We believe that cooking is the best way to show love and nurture your family and friends. When you are cooking at home you are automatically eating healthier. We believe that diabetes friendly and heart healthy diets, as well as balance, moderation, and home cooking are good for the entire household. Quality & freshness of ingredients also play a huge role in our recipes.

Roasted Vegetables Recipe

 

Roasted vegetables are a blessing for large gatherings or when you want a do-ahead dish. The vegetables can be roasted a day ahead, completely, cooled, placed on a serving platter, covered tightly and refrigerated overnight. At serving time, bring them to room temperature and place on the table.

1 small eggplant, unpeeled, cut into 1 inch chunks (whatever color you like)

1 zucchini, sliced into 1 inch pieces

1 yellow squash, sliced into 1 inch pieces

10 ounces cremini mushrooms

4 shallots, peeled and quartered

1 red bell pepper cut into 1 inch chunks

1 green bell pepper cut into 1 inch chunks

1 yellow bell pepper cut into 1 inch chunks

1 head garlic, cloves separated and peeled

Fine sea salt

Freshly ground pepper

Extra Virgin Olive oil – about 2 Tablespoons

Good quality balsamic vinegar

Fresh herb sprigs for garnish

Hard Italian Cheese for grating such as Parmigiano Reggiano, Grana Padano or Asiago

Equipment:

Large baking sheet

Parchment paper

Large Bowl

Paring or Chef’s Knife

Preheat oven to 425 degrees.

Line baking sheet with parchment and set aside.

Salt eggplant and place in large bowl. Let stand for 20-30 minutes while cutting other veggies. This will prevent it from absorbing too much oil. Add remaining veggies and toss well.

Drizzle with small amount of olive oil. Toss. Note: This step will eliminate use of more oil than necessary. Place on baking sheet in a single layer. Do not pile the veggies or they won’t brown properly. Sprinkle with salt and pepper to taste.

Roast to desired doneness, approximately 20-30 minutes. Note: Cooking time will vary depending on the vegetables used. If you are using vegetables that require different cooking times, try putting them on separate baking sheets so that you don’t overcook the zucchini with the baby carrots.

Place on serving platter and sprinkle with balsamic vinegar, fresh herbs, salt and pepper, and grated cheese.

Serving Suggestions: Serve as a side dish, a main course with cheese and bread, tossed with pasta, or tucked into a Panini.