Roasted Vegetables

I love roasting vegetables in the winter time. They make the house smell heavenly and they are so warming. You can serve these roasted vegetables over couscous with chickpeas, on toasted baguette slices with goat cheese, alongside roasted chicken or baked fish or even on a homemade pizza.

Roasted Vegetables

serves 6

1 (1-lb.) eggplant, cut lengthwise into 8 wedges

2 zucchini cut lengthwise into 4 wedges

3 large leeks (white and pale parts) cut lengthwise

into halves and cut crosswise into 2 1/2-inch pieces

1 red bell pepper, cut into 1/2-inch strips

10 unpeeled garlic cloves

1/4 cup extra virgin olive oil

2 tbsp. balsamic vinegar

1 tbsp. chopped fresh rosemary or 1 tsp. dried rosemary

1 tbsp. chopped fresh thyme or 1 tsp. dried thyme

Salt and pepper to taste

Preheat the oven to 400 degrees. Arrange the eggplant, zucchini, leeks, bell pepper, and garlic in a single layer on 2large baking sheets. Brush with the olive oil and vinegar. Sprinkle with the rosemary, thyme, salt and pepper.

Roast for 45 minutes or until the vegetables are tender, turning occasionally. Cool slightly and cut the vegetables into 3/4-inch pieces. Peel the garlic and coarsely chop.