Company Roasted Vegetables

I love recipes with generic titles - Beef Surprise, Noodle Casserole, Company Chicken. Typical church cookbook recipes, right? Now don't be fooled, I believe that church cookbooks hold some of the best recipes out there. I also think they hold some of the worst. But, some for weird reason, the title of the recipe I am about to share with you just fits. It's one of those recipes that's so simple, yet when company comes over for dinner they are instantly impressed. What more could you want out of a recipe? 

This recipe is the perfect way to use up all those veggies that are sitting in your produce drawer right now. I had a variety of veggies left over from when I made veggie lasagna earlier in the week.

Eggplant, zucchini, squash, onion, broccoli, cabbage, carrots. All washed, trimmed, and cut into large pieces.

The seasoning? Olive oil, herbs de provence (I make my own blend, recipe below), salt, pepper.

Roasted on a wire rack over a sheet pan for about 25 minutes.

You'll know they're done when they're just barely golden brown and tender.

Serve along side roasted chicken, a nice juicy steak, or for the non-meat eaters - grilled tempeh.

Company Rosted Vegetables Recipe:

Serves 6 as a side

- 6-8 cups mixed vegetables, cut into large pieces that are all relatively the same size.

- 3 tbsp olive oil

- 2 tsp herbs de provence

- 1-2 tsp salt

- 1 tsp fresh ground pepper

Directions:

- Heat oven to 400 degrees.

- Toss veggies with olive oil, herbs, salt, pepper.

- Spread vegetables evenly on a wire rack fitted over a large sheet pan (you may have to use two depending on how large your rack/sheet pans are).

- Roast for 25-30 minutes or until golden and tender.

Herbs de Provence Blend Recipe:

- 2 tsp dried rosemary

- 2 tsp dried sage

- 2 tsp dried thyme

- 2 tsp dried basil

(Of course, you could make a larger or smaller batch of this herb blend. I use this blend for a lot of things, so I keep a large mixture on hand)