Spring has sprung in Munich and I am super excited about the wonderful produce that will be filling the shelves of my local supermarket and farmer’s markets! I can hardly wait to make fresh salads, side dishes and veggie plates but one of my all time favorite things to do with vegetables is to roast them in the oven. Roasted vegetables are easy to prepare and can be used in a multitude of dishes. Simply pre-heat your oven to 450F or 220C and take your favorite vegetables and cut them into small chunks, trying to keep them even in size. I often use egg plant, red & yellow peppers, onion, carrots, halved cherry tomatoes and whole garlic cloves. Add anything you like…then toss the vegetables with some olive oil, sprinkle with sea salt and freshly ground pepper, spread them out on a baking sheet and pop them in the oven to roast for 20-30 minutes. Remove them when the vegetables become browned and crispy on the edges.
I often like to eat roasted vegetables straight out of the oven and topped with fresh basil and Parmesan cheese. You can also toss them with some freshly cooked pasta, add them to a green salad use them in an omelet or make a roasted vegetable lasagna!
Another favorite of mine is roasted vegetables with fresh mozzarella cheese topped with balsamic vinegar. I often eat this for lunch or dinner.
You can even eat them for breakfast! I like to take a fresh crusty roll from the bakery and add a generous layer of goat’s cheese with loads of freshly ground pepper, then top with roasted vegetables. This may be eaten cold or put under the broiler for a few minutes to warm up the vegetables.
As you can see, it’s easy to get very creative with a pan of roasted vegetables. Plus it’s a great way to get your antioxidants and vitamins while eating healthy as well.