Ingredients
Choose from your favourite vegetables, but include eggplant or zucchini because of the high plant sterol content. Small egglants are firmer and tastier.
2 small egglants, 1 medium eggplant
1 red onion
5 cloves of garlic minced
Personal taste: writer loves root vegetables
2 red potatoes
1 small rutabaga
1 large carrot
2 small zucchini
1 red or yellow pepper
100-150 ml olive oil
Salt an pepper to taste
balsamic vinegar to taste
Herbs
Cut all vegetables to 1 1/4 - 1 1/2 inch 3cm dice
Place on roasting pan
Sprinkle with olive oil, then toss to mix olive oil in.
Sprinkle with salt and pepper.
Roast in oven at 375 degrees F - 180-190 C 35-40 min, longer if you like vegetables soft. Toss vegetables once or twice during cooking to ensure equal browning and coating with oil.
Place in bowl or platter and sprinkle with balsamic vinegar. Sprinkle with your favourite herbs e.g., basil, rosemary, marjoram, cilantro.
Best served warm.