I prepared this for a weekend lunch when I wanted to use up all the veggies in my fridge. The avocado cream from my kibbeh post and the cooked tomato pulp (remains from a tomato sauce that I had prepared from the night before) were a great accompaniment to serve with some toasted pita pockets. I will try posting the tomato sauce recipe as soon as I can.
Prep time: 10 minutes
Cook time: 30 minutes
Roasted Vegetables with Tomato Pulp and Avocado Herb Mayo
- 3 bell peppers, sliced into quarters
- 2 zucchinis, sliced 1/4″ crosswise
- 4 eggplants, sliced 1/4″ crosswise
- 8 oz button mushrooms
- 1 onion, sliced
- 1/4 cup olive oil
- salt/pepper or Italian seasoning
- toasted pita pockets
- avocado herb cream
- cooked tomato pulp (optional)
- french fries
Preheat oven at 450 degrees.
Using two large baking trays, divide and lay all vegetables flat. Drizzle with olive oil and season with salt and pepper or Italian seasoning.
Roast vegetables for approximately 15 minutes: one on the lower rack of the oven, the other on the top rack; then swap places cook for another 10 to 15 minutes until they appear soft when picked with fork and have browned.
Remove veggies and arrange on a platter and serve with pita pockets, avocado cream, tomato pulp and a side of french fries.