Roast Vegetable with Mushrooms on notjustspice.com

This beautifully versatile dish is my go-to dinner dish when in doubt. Make it your go-to dish, and I guarantee that you won’t tire — roasted vegetables are infinitely tastier than their non-roasted counterparts. Serve fussy eaters roasted broccoli and beans, and they gobble it up! This dish is versatile in two ways: one, it can be paired with various mains, and two, you can use different vegetables each time!

ROAST VEGETABLES WITH MUSHROOMS on notjustspice.com

I’ve used broccoli, aubergine, carrots and mushrooms in this recipe. You can pretty much put together whatever you have on hand. All you have to remember is that like vegetables cook the same. So potato, sweet potato, beetroot and carrots will take longer to cook and soft vegetables like beans, broccoli, zucchini and bell peppers will cook sooner.

ROAST VEGETABLES WITH MUSHROOMS on notjustspice.com

So if you’re cooking a mix of hard and soft vegetables, I suggest that you either start with the hard and add the softer ones in later, or cook them separately and bring them together when they’re all done.

You can prepare the dressing and toss the vegetables into it or you can spread your vegetables out on the baking tray and add everything you have to later. Do remember to spread your vegetables out are a bunch of crowded vegetables end up steaming rather than roasting. In this recipe, I’ve added everything to the tray, as my vegetable were sliced thin and I knew that the dressing will reach all the slices.

ROAST VEGETABLES WITH MUSHROOMS on notjustspice.com

Serve it up just like that or eat is as a side, or you could even mix it up with pasta, couscous, upma or vermicelli. Enjoy!

 

Roast Vegetables with Mushrooms

2 servings

Ingredients
  • 1 small aubergine
  • 1 cup sliced broccoli
  • 1/2 cup sliced button mushrooms
  • 2 carrots, sliced
  • 1 + 1 tablespoons olive oil (or coconut oil or butter)
  • 1/2 teaspoon dry roasted garlic flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano (if you are using fresh leaves, you should be able to hold all the chopped thyme and oregano leaves in your palm)
  • 1 tablespoon mozzarella cheese, grated
  • Sea salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 180ºC (356ºF).
  2. Cut the aubergine into 1-cm slices then cut them lengthwise 1 cm apart.
  3. Add a tablespoon of olive oil to a large tray and spread evenly. Spread the vegetables over the oiled tray.
  4. Sprinkle garlic flakes, thyme, oregano, cheese, salt and pepper evenly over all the vegetables. Then drizzle a tablespoon of olive oil to coat all the vegetables.
  5. Bake for 25 minutes.

Serving: Serve hot or eat cold, later. Pair with roast chicken or any other roasted red meat or grilled fish. You could also mix it up with pasta, couscous, upma or vermicelli for a delicious vegetarian fare.

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