Roasted Vegetables with Fresh Seasoning
By Emily Smith
Happy Friday!! How has your week been? Are you ready for the weekend? Do I really need to ask! We’ve been busy bees around here, so if you’ve noticed my lack of commenting on your fabulous blogs this week, I’m sorry – there’s been lots to do. Of course, there has also been double chocolate iced coconut cream to keep us going, wink. wink. And lots of carrot juice too. We love carrot juice! After taking a morning walk before breakfast, we drink a glass and it feels like liquid energy. Fantastic stuff 
For Little A. I add a bit of orange juice and water so it’s not as concentrated and he drinks it all up. What a great way to sneak in some vegetable servings.
Speaking of veggies, I’ve got a recipe for you that’s easy, healthy, and perfect for Summer.
Begin by picking up what’s fresh at the farmer’s market, slice away, drizzle with coconut oil, season with freshly ground pepper, fresh basil leaves and dried herbes de provence – and forty minutes later you have some incredibly tasty roasted vegetables to enjoy on their own or alongside your main dish. They also are wonderful to use the following day (cold) as a salad topping. If you’re having a barbecue this weekend for Canada Day, why not add grilled vegetables to the mix. Same prep directions, just put them in a grilling basket over the bbq and sizzle-sizzle!
And on that note, I want to wish everyone a fabulous Canada Day weekend and a very special wish to my husband, who celebrates his birthday on the same day - Happy Birthday Love!....and like I told him when I was 15 - it’s going to be a biiiig party, all of Canada will be celebrating with you 
❧❧❧
Roasted Vegetables with Fresh Seasoning
Serves 4-6
3 zucchinis
1 large eggplant
3 tomatoes
6 red potatoes
1/2 red onion
4 Tablespoons coconut oil, liquified
4-6 fresh basil leaves, chopped
1 Tablespoon of ground pepper
1 Tablespoon of herbes de provence
salt
- Wash and slice eggplant 1/2 inch thick. Lay out on cutting board and salt heavily. This removes excess moisture and bitterness. Let the salt sit for 20 minutes or so. Afterwards, rinse the egg plant thoroughly and dry with a towel.
- Wash and slice zucchinis, tomatoes, potatoes and red onion.
- Grease a large casserole dish with 1 Tablespoon of coconut oil.
- Line the vegetables up in a row, alternating them (see picture above).
- Drizzle with coconut oil and sprinkle with fresh basil, ground pepper, and herbes de provence.
- Cover with foil, bake at 400F for 30 minutes.
- Removed foil and broil at 500F for 10 minutes.
- Enjoy the goodness of Summer!
Notes: Use the vegetables that are in season in your region. Some to add might be green beans, peppers, and cherry tomatoes. Lots of options for an easy dish like this.
tinajo
June 30, 2012 at 1:00 pm (325 days ago)Thanks for the recipe, sounds good!
Guru Uru
June 30, 2012 at 8:48 pm (324 days ago)Mmmm, roasted vegetables like this are absolutely stunning my friend
Very nice!
Cheers
CCU
thatdesigngal
July 1, 2012 at 2:16 am (324 days ago)You know, I have inherited my brother’s juicer- but I have not even used it yet! Carrot juice with orange juice….got it!
Visiting from Sharefest, hope you are having a wonderful weekend!
~mary
Nicole
July 1, 2012 at 6:27 pm (324 days ago)Love that combination! The coconut oil is a new one for me… Must give the veggies a totally new flavor!
Shu Han
July 1, 2012 at 8:50 pm (323 days ago)I also prefer using coconut oil when roasting because extra virgin olive oil isn’t suitable for high temperature cooking. To match the flavour though, I often toss it with some spices for a different take on your usual mediterranean roast vegetables (:
Annie
July 2, 2012 at 11:03 am (323 days ago)These look amazing Emily!
Annie
The Other Side of Gray
Crunchy Creamy Sweet
July 2, 2012 at 8:14 pm (322 days ago)Happy Birthday to your hubby, Emily! Roasting veggies is our fav way to have them. I would love to try your seasoning – sounds yummy!