Roasted Vegetables

Ingredients

• vegetables
• parchment paper
• baking sheet
• oil or butter
• salt
• pepper
• sugar
• balsamic vinegar
• spices
• parsley, chopped (or other herbs)

Recipe

• 1 cut your vegetables into serving-sized pieces. peel the ones you like peeled. (for potatoes cut them and wash off the starch. for eggplants, slice them, salt them a bit and let them set until they begin to "weep," then squeeze out as much moisture as you can.)
• 2 dry the pieces off and toss them with oil or melted butter (just a little oil or butter--part of the beauty of this dish is that it's fairly light).
• 3 lay them out on a parchment-lined baking sheet and bake in a 375f oven for around 20-30 minutes, or until everything starts to look slightly browner than when you put it in.
• 4 arrange the vegetables on a plate and sprinkle with whatever condiments you like (or have around).
• 5 note 1: you can roast a piece of fish or chicken (or marinated tofu) on the baking sheet with the vegetables. it makes a nice little dinner. not much clean-up effort either
• 6 note 2: this method also works with some fruits--apples, pears, pineapple, stone fruits, figs, bananas, etc. use butter and sprinkle on a bit of sugar, honey and/or vanilla. serve plain or with ice, sour or whipped cream