These vegetables are my new obsession. Luisa Weiss of The Wednesday Chef recently posted about roasting vegetables in a totally different way after watching her aunt do it. She calls them the Best Roasted Vegetables Ever, and it is not a stretch to say so.
Like her, I used to oil up vegetables and lay them out with enough space for them to get brown and crispy at the edges. This new method has the vegetables piled on top of each other in a thick layer. They end up soft, juicy, and so concentrated in flavor. It’s like an easy, roasted ratatouille.
I’ve made these roasted vegetables twice just in the last week. I followed the general guidelines of Luisa’s recipe. I like to use a couple eggplants, a couple handfuls of cherry tomatoes plus another medium tomato, a thinly sliced onion, three or so medium-sized zucchinis, two or three sweet bell peppers, and a medium butternut squash. Thinly slice the onion and chop everything else into about 1/2-inch sized cubes. Toss the vegetables in a bowl with a handful of peeled and whole or halved garlic cloves, olive oil, salt, pepper, and Herbes de Provence or other seasoning if you want. Pile them onto a baking sheet and roast at 375°F for about 45 minutes. Stir once or twice. Done.
Eggplant and cherry tomatoes are my favorite in the bunch. Best roasted vegetables, yes. I’d also like to call this vegetable candy.
Also, a couple lessons learned. Don’t use acorn squash. It tastes a little weird in the mix here and butternut squash is a much better fit. Always use parchment paper for easier cleanup — those tomatoes are juicy right now! I also toss in a lot more garlic. They mellow out when roasted and if you love garlic you’ll want more than just two.
Serve the vegetables with good toast or on the side of fish or meat. Heat them up in the office break room for lunch and your coworkers will be jealous.Toss them into pasta. Scatter them on flatbread. These vegetables are as versatile as they are delicious.