Roasted Veggies With Pita Chips

This is one of my favorites for the summer because you can throw any amount of just about any garden veggie in here. 

Roasted Veggies

Eggplant, peeled, diced, and sweated (below)

Onion, diced

Bell pepper (red, yellow, orange and/or green), diced

Tomatoes, diced

Zucchini, diced

Squash, diced

Okra, cut 1/2 thick rounds

Mushrooms, sliced

Olive oil

Salt & fresh ground pepper

I change up the veggies depending on what I have on hand but I always try to have an onion, fresh tomatoes or grape tomatoes (my favorite for roasting), a red bell pepper and something green for color. The onion and pepper add this sweet, rich, incredible flavor to every batch. I love the flexibility of this dish also because you can add any amount of each vegetable.

Preheat the oven to 425*. Drizzle olive oil (pretty generously), salt and pepper over the veggies and mix well. They don't have to be spread so thin that you can see bottom of the baking sheet but I wouldn't stack them any higher than about 3/4" thick. Bake for about 45 minutes stiring once or twice. Bake time will depend on how thick your veggies are in the pan. I usually have mine about 3/4" thick and 45 minutes is perfect. 

Serving suggestions:

I like this as a dip with pita chips. My sister-in-law uses them in couscous with feta cheese. I have used it a few times as a side dish by itself. Or, last night I had some leftover and threw it in a leafy salad with some fresh tomatoes and ranch dressing. It was delightful. 

Eggplant prep:

Peel, dice an spread eggplant over paper towels. Dust with salt and pepper and let them sweat for about 10-15 minutes. Blot with paper towels and then continue with the recipe.