Roasted Vegetables

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash has a similar texture and flavor, while cucumbers are more economical.

bell peppers

🥗Healthier: poblano peppers

💰Cheaper: carrots

Poblano peppers are lower in calories and add a smoky flavor; carrots are budget-friendly.

red onion

🥗Healthier: green onions

💰Cheaper: yellow onion

Green onions provide a fresh taste, while yellow onions are often less expensive.

eggplant

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Portobello mushrooms have a meaty texture; button mushrooms are a cost-effective alternative.

Preheat the oven.

Cut the onion into wedges while keeping the root intact to hold the pieces together.

Place the onion wedges in a bowl.

Add olive oil to the onions to coat them and prevent drying out.

Season the onions with dried herbs and salt, then toss with hands to coat evenly.

Place the coated onions on a large baking sheet and roast in the preheated oven for 10 to 15 minutes.

Prepare the bell pepper by cutting it into chunks larger than you want it to end up.

Cut the zucchini in half lengthwise and then into irregular triangle shapes.

Cut the eggplant in half to create a flat surface for safe cutting, then cut into pieces.

After 10 to 15 minutes, remove the onions from the oven and add the other vegetables to the baking sheet.

Shake the baking sheet to ensure the vegetables are in a single layer without piling them high.

Roast the vegetables for another 15 to 20 minutes, checking for tenderness with a knife.

Transfer the roasted vegetables to a serving dish.

Slice fresh basil and sprinkle it on top of the vegetables before serving.

Finish with a sprinkle of fancy sea salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary