My husband and I both love roasted vegetables. Here vegetables are much bigger sizes than what I used to know back in China. I figured it is because the vegetables grow much faster and are plumped up with water, therefore, the flavors are diluted. Once I roast them and the flavors are concentrated, you can actually taste the vegetables in their own unique sweetness.
I just simply season the vegetables with salt, pepper and extra virgin olive oil, and sometimes add some fresh or dried herbs. Spread them on baking sheets in one layer, roast them in high temperature oven until soft and caramelized.
Today, I have eggplant, zucchini, sweet onion, garlic and beets. Love, love roasted beets!
You can roast a big batch of all sorts of vegetables and use them later for many different things, for side dish, salad, antipasto, sandwich, pasta, etc.
Here I made roast vegetables with baby kale and roasted chicken salad
My husband said, he can become a vegetarian just eating these. I said as long as you do not become a monk, I am ok with that.
PS: I decided to keep the English version in the post after I translate them in Chinese.
