Caramelized Roasted Vegetables, My Go To

This is a once a week for us.  In season, or in crisper, either way, my easy out for being creative. The variations are endless. Keep in mind, some vegetables cook faster than others. Try to keep veggies chunked not diced. This is Bill's latest creation.

Preheat oven to 400F. in a bowl with your hands, toss veggies in olive oil, a sprinkle of Sea Salt and fresh ground pepper

1 Sweet Potato, 1/2 in slices

1 Russet, or in season Potato

1 Green Zucchini, 3/4 in slices

1 Yellow Zucchini, 3/4 in slices

1 Eggplant, cubed, salted and drained for 30 min (not my go to due to time for prep)

1-3 cloves garlic (the more the merrier)

2 med yellow or Spanish onions

1 fennel bulb, trimmed and wedged

1 or more peppers, red, green, yellow, orange

1/2 c Robust Extra Virgin Olive Oil

several sprigs of fresh Rosemary or 1 T dried.

 

This is where your imagination takes over. Carrots, Mushrooms, Leeks, Broccoli, Cauliflower all work well.  The size of the pan will depend on the amount of veggies.  A glass dish will take longer, cast iron shorter, baking sheet for lots of veggies. Count on about an hour.  Vegetables should be crispy and brown.

Arrange vegetables in casserole, or on baking pan, cook for 50 min to 1 1/4 hour. Stir occasionally. Transfer to warmed serving platter and garnish with sprigs of Rosemary.

If I am serving this as a 'featured' dish for company, I will caramelize 2 Yellow or Spanish onions with a splash of Traditional Balsamic sprinkled on top of serving dish.  This takes a while, so be patient.