Oven Roasted Vegetables, with Olive Oil, Herbs and Spices

Here is another simple recipe for a great dish. I first ate roasted veggies when my friend Tania brought some to work one day. I loved them so I asked her for instructions and I decided to give it a try.

So here we go:

Ingredients: ( it is up to you what veggies you choose and how much you cook them)

This will serve about 4 to 5 people

2 medium
size Zuccini
3 medium size squash Squash
2 eggplants
about 4 to 5 plum tomatos (these hold better when roasted)
2 heads of garlic
Mushrooms of your choice, you can mix different species
2 medium size onions ( I like vidalia, or red onions)
Dried oregano
Thyme
Rosemary
Black pepper
1/2 cup of extra virgin olive oil
1/2 cup of chopped cilantro

Directions:

Cut the veggies however you like, cubed or slices.
Spread the veggies on a baking tray or ceramic baking pan in layers, adding a bit of olive oil to each layer, as well as sprinkling some dried oregano as you build the layers.
You can separate the cloves of garlic but DO NOT PEEL them. If you do they will burn very easily. Leaving the skin on, cooks them well without burning them and when they are well cooked the skin just comes off.

Once the veggies have been neatly spread on the baking tray or pot, pour the olive oil evenly over the veggies, you may use more oil if you feel you need to.
Sprinkle the rest of the oregano and the rest of the spices and some salt if you want.
When cooked to your taste, chop the cilantro very finely and sprinkle over the veggies. Serve with, Chicken or beef, and a nice cup of red wine.

Enjoy