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oven roasted vegetables from The Jewish Kitchen
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Oven Roasted Vegetables

The array of colors and the aroma of the veggies is so inviting. They are crunchy on the outside and tender on the inside. You can also add crumbled goat cheese (or any other kind you like) to make this a filling vegetarian meal.
Course Sides
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 1 eggplant, cut into large chunks
  • 1 red pepper seeded and cut in large chunks
  • 1 large sweet potato peeled, cut into large chunks
  • 1 large sweet onion, cut into large chunks
  • 3 large potatoes, peeled and cut into large chunks
  • 1/2 tsp. Kosher salt
  • 1/4 black pepper
  • 3 sprigs rosemary leaves
  • 2 tbsp. canola or vegetable oil divided
  • 6 cherry tomatoes
  • fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil. Put all the prepared vegetables on the sheet. Sprinkle with salt and pepper and drizzle oil on top. Mix all the veggies with clean hands. Make sure all the veggies are evenly coated. Sprinkle the rosemary leaves over them. Spread vegetables in a single layer. If making a lot, you may need two baking sheets
  2. Bake for about 30-40 minutes. Check the veggies every 10 minutes and stir them around to prevent sticking. When they are golden and crispy, check to see if they are tender. Remove and serve hot.