Tonight I used these grilled veggies to accompany some steak! Yum!
Let’s talk side dishes! One of my favorite things to do, because it’s incredibly easy, is roasting or grilling vegetables. You can use any vegetables you like. Allergic to eggplant? don’t use it! Not a fan of mushrooms? Omit! Go seasonal! Switch it up! The process is basically the same.
Pre-heat the oven to 350 degrees and chop your vegetables. If you’re using vegetables that take longer to cook, such as squash or potato, cut them pretty small. Otherwise it’s not a huge deal.
This time around I used zucchini, asparagus, mushrooms, peppers, onions, garlic, and small heirloom tomatoes.
I went with my go-to seasoning of salt, pepper, rosemary, thyme, and olive oil; but you can go a number of directions spice wise. Basil and oregano is nice, as well as keeping it really simple and just using some sea salt and pepper. I generally always use a base of olive oil or sesame oil.
I made a pretty large batch. I cut up the vegetables and put them right into a glass 9×17 pan. Then I drizzled them with oil, seasoned, and stirred with my hands to distribute.
For small batches, I usually cut everything up and toss them in a ziplock with the seasoning first.
Once the oven is preheated, cover with foil and cook until the vegetables are mostly tender and cooked through. Depending on your oven and the size of the batch, it should take 40-60 minutes so check them after 30 min. When they are almost done, uncover and let them cook another 10 min or so.