Posted: January 15 2011 in RecipesVegetables

Roasted vegetables are so versatile.  Serve them as a side dish, toss with hot pasta and parmesan cheese for a vegetarian main dish, or add any cooked sausage along with the pasta and cheese to make it a hearty meal-in-one dish.

1 lb sweet bell peppers (any color), seeded and cut into large cubes
1 lb eggplant, ends removed and cut into 2 inch cubes
1 lb fresh mushrooms, halved (optional)
1 lb fresh beets, ends removed, peeled, cut into 1 inch wedges
4 carrots, peeled (optional) and diagonally sliced
2 onion, peeled and vertically sliced
½ cup olive oil
1 tbsp Italian spice mix
1 tbsp balsamic vinegar (optional)
1 tsp salt
½ tsp ground black pepper

Pre-heat the oven to 475 degree F.  Combine all ingredients in a large bowl; toss to mix well.

Spread the vegetables in a single layer onto a foil lined cookie sheet, sprayed with non-stick cooking spray.  (May need to be cooked in batches, depending on the oven and size of the pan).  Bake for 45 minutes to 1 hour, stirring occasionally, until browned and tender.  As pieces brown, remove them and keep warm.

Makes about 3 quarts of roasted vegetables.  Serves about 16