Victory Garden Roasted Vegetables
Victory Garden Roasted Vegetables
If you’ve been supporting the troops by growing your own fresh vegetables, use them up with this easy side dish. Combining zucchini, mushrooms, eggplant, and summer squash in a light vinaigrette made with fresh thyme, majoram, and chives, this dish is a delicious accompaniment to roast chicken, steak, or fish. Of course, if you don’t have a victory garden, these veggies are readily available at your local grocery store.
Ingredients
- 1 pound zucchini
- 1 pound summer squash
- 1/2 pound eggplant
- 1/2 pound mushrooms
- 1/4 cup olive oil
- salt and pepper to taste
- 3/4 cup fresh marjoram
- 2 tablespoons fresh thyme
- small handful of fresh chives
Instructions
- Preheat oven to 425 degrees.
- Cut mushrooms in half; zucchini, squash & eggplant into 2-inch pieces.
- In large bowl, toss cut vegetables with olive oil, salt and pepper.
- Strip lower half of Marjoram stems, discard the stems and toss remaining tender sprigs & leaves with vegetables.
- Place in a single layer on 15×12 baking sheet.
- Scatter whole sprigs of thyme over vegetables and roast 20 minutes.
- Stir and continue roasting until desired texture, at least another 20 minutes.
- Cut chives on an angle in 2 inch pieces to garnish each serving.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 30 minutes
Servings: 4
