Veggie medley: main course or side dish. Either way is delicious and healthy.

The dish I'm about to present you is a healthy alternative to any salad or a great addition to any protein. Can go perfect as a main dish and vegetarians will love it.

Especially now when the season for young, fresh vegetable started, it's good to look around what is fresh and good and try to cook it the way we like it.

Young cabbage, onions, carrots, potatoes, peas, string beans, corn and many many others. But this recipe is really good all year long, you can use almost any kind of vegetables you like or have on hand.

What makes this recipe great is the simplicity. Salt, pepper, olive oil and fresh herbs.

But if you only want and feel like it, you can add many different condiments. Hot and spicy oil drizzled on top or maybe herb butter or cheese bechamel.
This side dish many restaurants serve all year long as a staple. I assure you, the one made at home will be way better.

you need:

baking sheet or an oven proof dish

aluminum foil (not necessary)

sharp knife

cutting board

ingredients:

1 large sweet potato

2 red potatoes

1 large russet potato (or any kind that you like roasted)

2 carrots

2 small zucchini

2 small eggplants

1 red onion

3-4 cloves of garlic

handful fresh basil

tablespoon fresh or dry rosemary

3 tablespoons olive oil

salt 

pepper

Start with preheating oven to 400° F (200°C). Clean your vegetables, peel the carrots and potatoes unless you don't mind the rustic look and taste of the skins (I personally love it). 

Cut all the veggies in the cubes or sticks or little discs or wedges, they don't have to be same shape but try to keep them about same size, so they cook evenly. 

Put your veggies on the baking sheet (I use aluminum foil on the bottom so its easier to clean later) sprinkle generously with salt and fresh ground pepper, drizzle with olive oil. Smash the garlic and mix it in, at the end add fresh or dry rosemary. I think it compliments perfectly not only roasted or grilled meats but also roasted potatoes and vegetables. If you want you can use a mix of herbes de provence, oregano or basil.

Leave it in the oven for 30-40 min. or until the potatoes will be fork tender, last few minutes broil the top to make it nice and golden brown. Your kitchen will smell amazing thanks to herbs and garlic. Take the veggies out serve hot or room temperature with a drizzle of extra virgin olive oil and fresh basil. Caramelized  carrots and sweet potatoes, earthy zucchini, flavorful onion and almost smoky eggplant, this is really a healthy dish with a restaurant quality, served homestyle!