Recipe: Every Season Roasted Vegetables

I've been on a big, big veggie kick lately (I think spring and bikini season tends to do have that effect on people). Luckily, my bestie Becca recently introduced me to quite possibly the easiest and most delicious veggie recipe there is. That lady is a lifesaver.

Seriously, this recipe could not be easier - one eggplant, three tomatoes, three mini zucchinis, olive oil, garlic, white wine, parmesan cheese, oregano, salt, pepper and your rice of choice. I like to consider myself a pretty good cook, but with this recipe, I look like an Iron Chef. That good, and that easy.

I also like this recipe because it's a good fit for every season. The main ingredients are easy to find no matter what time of year it is, and this dish really can feel heavy or light, depending on what you serve with it. Since it was gorgeous on Sunday when I cooked it last, I topped it off with roasted asparagus. Yum.

Since you're likely spending this evening outdoors (it's 60 degrees outside, so I hope you are!), do yourself a favor and make this easy dinner. Like, right now.

Every Season Roasted Vegetables with Rice 

Ingredients:

Eggplant: 1 whole

Zucchini: 3 small or 1.5 large

Tomatoes: 3 whole

Minced garlic: 1.5 tablespoons 

Olive oil: Drizzled as needed (about 1/3 cup)

White wine: Drizzled as needed (about 1/3 cup)

Oregano: 2-3 tablespoons

Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees. Chop eggplant, zucchini and tomatoes.

2. Place cut veggies into glass baking dish. Drizzle with olive oil and white wine.

3. Add oregano, salt and pepper to mix.

4. Roast vegetables for 40 minutes, stirring occasionally.

5. After 40 minutes, sprinkle with parmesan cheese, and cook for an additional 5 minutes.

6. Serve over rice (I used the 90 second cook in a bag rice). Enjoy!

xo,