I had been wanting to make a roasted vegetable recipe I saw many weeks ago but didn’t have the eggplant that was called for in the recipe. But yesterday I both had the eggplant and the timing was perfect for making the recipe.
But I couldn’t find it anymore! I still don’t remember where I saw it. So, what does one do? Improvise! And here, my friends, is the delicious result – so full of flavor and very simple to make. Perfect for a cold winter’s eve.
ROASTED VEGETABLES WITH EGGPLANT
2 yams, peeled and cubed
1 eggplant, medium-sized, sliced into rounds
1 lb baby bella mushrooms, sliced
1/2 large red Spanish onion, diced
3 celery sticks, sliced
1 bulb garlic, chopped
~1/2 cup fresh parsley, chopped
1/2 T herbs de provence
2 tsp Spike
1 t garlic powder
1/2 tsp red pepper flakes
1/2 tsp white pepper
3 T olive oil
Preheat oven to 425F.
Leaving the peel on, slice the eggplant into rounds. Prepare a 1:1 soy sauce: water mixture, and lightly spread the diluted soy sauce onto each slice, both sides, laying them out a colander. Soak for 15 minutes then rinse off and pat dry. Cut rounds into cubes and place in a large mixing bowl.
Add all other ingredients to the bowl. Toss until well mixed. [I used a 2nd mixing bowl and tossed the vegetables back and forth until they were well coated.]
Place mixture in a covered casserole dish and bake for 45 minutes until all vegetables are soft*. Remove the lid, turn off the oven and let bake for an additional 10 minutes.
Served with brown rice and salad. 5 people ate well. 🙂
If you give it a try, let me know what you think. Thanks! ~Chelvanaya
*Don’t stir or only toss lightly. The yams become very soft and the presentation of this dish is prettier if they stay intact. Next time I make I’ll take a photo – or send in yours!