Roasted Italian Medley

This is a wonderful recipe that can be used as the basis for many great main dishes or kept simple and served as a side dish. If you don’t have all the veggies, just use whatever you have on hand. It pairs well with grains such as pasta, polenta (cornmeal), quinoa or buckwheat, lentils, greens, or as a topping for salads, tacos, or anything else you can think of! Seriously, these veggies are so YUMMY! It makes a ton so you will have plenty of leftovers!

Makes: about 6 cups

Ingredients:

1 large eggplant

2 medium zucchini, diced

1 red bell pepper, seeded and cubed

2 Roma tomatoes, diced

1 small fennel (1½ cups), fronds removed and diced

1 tablespoon Italian seasoning 

¼ veggie broth

2 to 3 teaspoons olive oil

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes (optional)

Directions:

Preheat oven to 400 degrees.

In a large bowl, toss together all ingredients and stir well to make sure all the veggies are coated with the seasoning. Place a single layer on a rimmed baking sheet (you may need to use multiple baking sheets or work in batches), then place on the top rack of the oven.

Cook for 35 to 40 minutes, until the veggies are tender. This time may vary depending on the size of your vegetables. Serve as is, or add to other recipes. Store extras in the fridge for up to 6 days. 

Recipe credit: Fiber Fueled by Dr. Will Bulsiewicz