Double Thyme Roasted Vegetables
Roasting brings out the sweet succulence of any vegetable. Serve thyme-roasted vegetables warm with brown rice or polenta as a main course, or by themselves as a side dish. Chill any leftovers and splash them with balsamic vinegar for a wonderful vegetable salad the next day.
1 tablespoon olive oil
1 sweet onion, cut lengthwise into eighths
6 cups assorted vegetables, cut into 1-inch cubes (carrots, eggplant, yellow squash and zucchini make a good mix)
2 cloves garlic, peeled and quartered
1/4 teaspoon salt teaspoon freshly ground black pepper
1 tablespoon fresh thyme (or 1 1/2 teaspoons dried thyme), divided
Preheat oven to 425 degrees Fahrenheit. Pour olive oil into a large roasting pan. Add remaining ingredients except for half of the thyme. Toss well to coat. Roast, uncovered, for 40 minutes, turning vegetables with a spatula every 15 minutes. After 30 minutes of roasting, add the remaining thyme and return to the oven. Serves 3.