Here is a super easy and delicious way to get a bunch of vegetables along with some whole grains (although in the pictures here, we used sourdough bread). This was adapted from another recipe where they grilled their vegetables, but it's too cold to light the grill right now, and this just seemed easier!
First, preheat the oven to 425 degrees
Next, wash and slice the vegetables of your choice. Here we chose 1 eggplant, 1 yellow squash as well as 1 red and 2 green bell peppers. You could also choose portobello mushrooms, red onion, zucchini- whatever you like.
Next, you mix and coat the vegetables with some kind of olive oil-based marinade. In this case, we kept it simple: olive oil (about a quarter cup), a teaspoon of red wine vinegar, salt, black pepper, basil, and oregano.
Once the oven is ready, place the vegetables in and roast for about 15-20 minutes. The time you cook the vegetables will vary depending on how thick you cut them. We separated the eggplant from the other vegetables because we like eggplant cut thicker and cooked longer.
We removed the peppers and squash first, moved the eggplant to the top rack, and then changed the oven setting to "broil" for a few minutes before removing the eggplant.
Finally, when everything is cooked to your satisfaction, make a sandwich with your favorite toasted whole grain or sourdough bread. I like mine plain, but feel free to add some pesto, or tomatoes (sauce or sliced), hummus, or a little mozzarella cheese. My husband made a grilled cheese sandwich with smoked gouda and stuffed it with the vegetables. Delicious!
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