Serves 6-8
Ingredients
- 1 pint grape tomatoes
- 4 yellow squash
- 4 zucchini
- 3 red peppers
- 1 eggplant
- 1 bag Brussels sprouts (about 30)
- 4 carrots
- 1 sweet potato
- 1 head cauliflower
- 1 head broccoli crown
- Lots of extra-virgin olive oil
- Sea salt (Seneca Salt Roasted Garlic)
- Fresh ground pepper
- Herbs de Provence (our favorite is Victoria Gourmet)
- 1 cup Aleia’s Panko Bread Crumbs (or Plain Bread Crumbs)
- 2 tablespoons extra-virgin olive oil (first cold pressed is best)
- 1 tablespoon garlic cloves, minced
- Salt to your taste
Garlic Panko Preparation
Heat 2 tablespoons of oil in sauté pan over medium-high heat. Add panko and cook, stirring frequently, until beginning to brown, about 3 minutes. Stir in 1 tablespoon garlic; cook, stirring constantly, until garlic is fragrant and breadcrumbs are dark golden brown, about 1 minute. Season bread crumbs with salt, transfer to small serving bowl.
Roasted Vegetables Preparation
- Preheat oven to 350 degrees.
- Line about 6 sheet trays with parchment paper (We also use Pyrex dishes and roasting pans)
- Get a big bowl to toss cut vegetables in. Use gloves, it helps you to move quickly!
- Put grape tomatoes into bowl add olive oil, salt, pepper, Herbs de Provence. Toss. Place in a line on sheet tray.
- Cut yellow squash in half, cut the halves in half, then cut those into 4 – 5 same size pieces, Place in bowl. Add olive oil, salt, pepper, Herbs de Provence. Toss. Place on the sheet tray with the tomatoes. Place in oven on bottom shelf.
- Check to see what time they went in. Bake for one hour.
- Repeat with the zucchini place on tray.
- Slice red peppers into 1-inch squares. Place in bowl add olive oil, salt, pepper, Herbs de Provence. Toss. Place on sheet tray with zucchini. Place in oven on middle rack.
- Check to see what time they went in. Bake for one hour.
- Cut eggplant in half, cut the halves in thirds, then cut those into 5- 6 same size pieces. Place in bowl. Add olive oil, salt, pepper, Herbs de Provence. Toss. Place on a sheet tray. Before putting these into the oven, take the bottom tray of tomatoes and yellow squash and put on the top shelf. Put the middle tray on bottom shelf and then put the eggplant on middle rack.
- Check to see what time they went in. Bake for one hour.
- Now you have leisure time to cut and tray the rest of the vegetables.
- Cut Brussels sprouts in half, cut the halves in half. Place in bowl. Add olive oil, salt, pepper, Herbs de Provence.Toss. Place on the sheet tray.
- Cut carrots into 1/2 “disks. Place in bowl. Add olive oil, salt, pepper, Herbs de Provence. Toss. Place on the sheet tray.
- Cut sweet potato in half, cut the halves in half, then cut those into 4- 5 same size pieces. Place in bowl. Add olive oil, salt, pepper, Herbs de Provence. Toss. Place on a sheet tray with carrots.
- Cut cauliflower into medium size florets – about 2”. Place in bowl. Add olive oil, salt, pepper, Herbs de Provence. Toss. Place on the sheet tray.
- Cut broccoli into medium size florets – about 2”. Place in bowl. Add olive oil, salt, pepper, Herbs de Provence. Toss. Place on the sheet tray.
- When the first tray comes out (tomatoes and yellow squash) rotate trays again and add the Brussels sprouts to the oven (middle shelf)
- After an hour take the zucchini out of the oven, rotate trays that are in the oven and then add the tray with the carrots and sweet potato. Bake for an hour.
- Do the same with the last trays of cauliflower and broccoli. Bake for an hour.
- After all is done, and veggies are out of the oven and cooled, consolidate them into rows, onto 2 trays that will fit in your refrigerator’s bottom shelf.
There is a lot of prep involved, but it is well worth the effort. Once you have your method down it might only take you one or two hours to prepare, and you can enjoy these delicious vegetables all week long!
Enjoy!