Mon, 02/10/14 1:05 PM
Eggplant I roast one of two ways:
Slice half-inch thick in rounds, dip in beaten egg, then a mixture of flour and seasonings (I use Italian, garlic powder, and a little salt & pepper), lay on a greased baking sheet without touching, 10 minutes per side at 350F.
Cut into chunks about 1-inch square and toss in a casserole dish, sprinkle with olive oil and balsamic vinegar, then bake at 400F for about 30 minutes, stirring occasionally.
As for other vegetables, I've not yet met one I don't thoroughly enjoy roasted, although you have to be careful because some of them are easy to overcook or burn. Asparagus, broccoli, cauliflower, green beans, Brussels sprouts, all winter squashes, parsnips, carrots...whatever. Sometimes I drizzle with olive oil and/or balsamic vinegar, sometimes I use other vinegars, sometimes I do butter and herbs or other seasonings, some with citrus juices...depends on the vegetable. Sometimes I'll do butternut squash chunks tossed with olive oil, lime juice, rosemary, salt & pepper. I've also done sweet onions cut almost through then drizzled with balsamic, honey and tarragon and roasted.
I do a couple of different mixtures of vegetables cut in chunks like Pancho does: one is Brussels sprouts, red potatoes, parsnips and yellow onions tossed with olive oil, balsamic vinegar, garlic, and salt-free seasoning, then laid out in a 9x13 pan and roasted at 400F for about an hour, stirring occasionally. The other is sweet potatoes, Brussels sprouts, carrots, and red onions tossed with olive oil, red wine vinegar, garlic, thyme, salt and pepper, then roasted at 450F for about 45 minutes, stirring occasionally.