Roasted Eggplant, Potatoes, and Green Beans

Roasted vegetables really are the ultimate side dish and often pair well with any meal.
They are so versatile and easy to just throw together.

All you need are vegetables, olive oil, and a few herbs and you've got a winner.
The roasting process really brings out the true flavor of the vegetables.

I made this dish for a dinner party paired with polenta and pork tenderloin.
All of it was delicious,
but the vegetables were my favorite part.

Roasted Eggplant, Potatoes, and Green Beans

1 eggplant, cut into bite size pieces
1/2 pound green beans, stems removed
1 pound tiny yukon gold potatoes
1 large shallot, sliced
2 tablespoons rosemary, minced
2 tablespoons olive oil
1/2 teaspoon kosher salt

Preheat oven to 400 degrees.  Place all vegetables on a baking dish and sprinkle with the rosemary, olive oil, and salt.  Roast in 400 degree oven for 20 minutes or until all vegetables are tender.

(If your potatoes are larger, you might want to parboil them for 3-5 minutes.)

Remove and serve warm.


1 comment :

  1. I've got eggplant in the garden, green beans in the fridge, and taters in the pantry. I was gonna do beer can chicken one day this week and this is what I'm makin' to go with it. YUM!