Last Friday night my best friend planned a surprise birthday party for her husband. She asked me to bring roasted veggies. I like to think I am famous for my roasted veggies so I was happy to oblige
This platter of veggies was great for entertaining. Add deviled eggs, meats, cheeses & crackers and you are on your way to an easy get together with friends.
Pre-heat oven to 425 degrees.
Cut a whole eggplant into cubes with the skin, toss with olive oil, and sprinkle with salt.
Line a baking sheet with parchment paper.
Spread the cubes out on the parchment papered pan and roast in the oven for 25 min.
Serve with pesto
Sidenote, packing the pan with too many of any veggie creates a steaming effect and takes away from the golden brown color and crispiness. Cook in batches if you are preparing for several people. I did the eggplant in the oven, the tomatoes in a skillet on the stovetop, and the potatoes in air-fryer.
I am curious about how eggplant works in the air-fryer?!?!?!? Hmmmmmm
2 cups fresh basil leaves, packed... can also add baby spinach leaves
1/3 cup nuts, pine nuts are traditional but I never have those on hand. I have used walnuts, pistachios, and cashews. Keep in mind that salted nuts will effect the saltiness.
3 cloves garlic, minced (about 1 tablespoon)
1/2 cup extra virgin olive oil
1/4 teaspoon salt, or more to taste
1/8 teaspoon freshly ground black pepper, or more to taste
optional squeeze of lemon or splash of red wine vinegar
Pulse the basil/spinach, nuts and garlic in a food processor or Vitamix, add salt and pepper. While the processor is running on low add the oil until the consistency is where you want it. I like it spoonable/drizzley. Taste and season as needed.
For more veggies added to your platter check out my sheet pan veggies recipe post here.