Wednesday, January 23, 2013

Roasted Vegetables with Rough Chopped Herbs

I made a big Thai dinner the other night (fresh spring rolls, Pad Thai, and herb salad) and ended up with a bunch of leftover herbs and vegetables that were about to expire. I decided to make a simple, roughly chopped herb oil and bake the veggies in it. The result was very light and delicious.

Preheat your oven to 425F.

Vegetables (add or subtract any you want)
1 1/2 pounds fingerling potatoes, halved or quartered
8 ounces button mushrooms, whole or halved
2 large Chinese eggplants, cut into inch thick rings
1/2 medium white onion (or any onion you have on hand)
2 cloves garlic, roughly chopped

Rough Chopped Thai Herb Oil
1 Tablespoon mint, chopped
1 Tablespoon Thai basil, chopped
1/2 cup cilantro, chopped
1 clove garlic, mined
1 teaspoon ginger, minced
1 teaspoon chili pepper, minced
1/4 cup olive oil
salt and pepper to taste

Prepare the vegetables and place them in a casserole dish large enough so they are in one layer, more or less. 

Chop the herb oil ingredients and add them to a bowl. Stir in the olive oil (or try sesame oil!) and pour the mixture over the veggies in the casserole dish, tossing them to coat. 

Cover with foil and bake for 30 minutes until tender. Remove the foil and stir the ingredients. Bake for another 15 minutes, then broil for 5 minutes until browned and slightly crisp. Serve with rice, a salad, or alone as a simple lunch.