You can never go wrong with some delicious roasted vegetables .
I made extra and we enjoyed it the next day with an amazing ribeye. Whether as a side dish, or full meal, using fresh, seasonal vegetables will ensure you enjoy your meal.
Recipe:
Ingredients: cauliflower (I used yellow cauliflower here), eggplant , mushrooms , golden potatoes , red cabbage , cherry tomatoes, onion , garlic , olive oil, squeeze of lemon juice, herbs (I used fresh Italian parsley and dried Herbes de Provence). I chose Brie this time for cheese but feta, mozzarella, goat cheese would all work (but will take different times in the oven).
Preheat oven to 425 degrees. Chop vegetables. Toss veggies with olive oil, squeeze of lemon juice, Garlic salt, cracked black pepper, Herbes de Provence. Stick in oven for 35 minutes. Depending on the oven, it will take 30-40 minutes for the veggies to roast and the cabbage, cauliflower to caramelize. When 3-4 minutes from done, add the Brie .
Take out when cheese has melted and let rest for 2-3 minutes. Sprinkle with fresh rough chopped Italian parsley. Enjoy the roasted veggies by themselves, or as a side to steak , chicken , or salmon.
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