@wellseasonedstudio: SHEET PAN ROASTED VEGETABLES! While I have no intention of restricting or eliminating any foods from my life, I am definitely planning to bring vegetables to the forefront in a lot of new recipes. The first of which are these delish roasted veggies! You can enjoy them plain or sprinkle with a bit of goat cheese or feta. I love them as a side dish to a rotisserie chicken or simple baked salmon, but you can really load up the plate and serve them solo if you prefer. Full recipe linked below! #vegetables #DinnerIdeas #healthyrecipe #veggie #sheetpandinner #vegetarianrecipes #tastetherainbow https://www.wellseasonedstudio.com/sheet-pan-roasted-vegetables/ * 1 red onion * 1 medium eggplant * 2 bell peppers * 2 medium zucchini * 5 Roma tomatoes * ⅓ cup extra virgin olive oil, divided * 1½ tsp Kosher salt, divided * ¼ tsp black pepper * 1 Tbsp balsamic vinegar * 2 tsp pomegranate juice * 1 Tbsp fresh thyme, chopped * 2 medium garlic cloves, finely chopped * 2 Tbsp fresh basil, thinly sliced * Flaky sea salt, for serving 1. PREHEAT OVEN TO 450F. 2. PREP THE VEGGIES. Thinly slice or cut into cubes, then transfer to two parchment lined sheet pans. Drizzle with a few tablespoons of olive oil, then season with 1 tsp Kosher salt and ¼ tsp black pepper. 3. MAKE THE DRESSING. Combine 3 Tbsp EVOO, balsamic, pomegranate juice, thyme, garlic, and remaining salt in a mason jar, then shake (or whisk). 4. FINISH, THEN SERVE. Drizzle the dressing on top of the veggies, then garnish with lots of basil and a generous pinch of flaky sea salt.

Ari Laing | Well Seasoned

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Monday 02 January 2023 14:06:59 GMT