3 Distinct Flavors, 2 Cookie Sheets, 1 Oven
I love serving at least three different vegetables at every meal but as we all know, sometimes the prep time for vegetables takes longer than for other dishes. I want the healthiness of several vegetables, however, and the combination of several different flavors and seasonings. After working all day, this is the perfect combination of veggies that can be prepped quickly, cooked in one oven on two cookie sheets, yet offers three distinct flavors. For a vegetarian meal serve these with hummus, good bread and the cheese of your choice. These make a wonderful selection of side-dishes for meat or fish as well.
Ingredients
3 medium to small eggplants, cut in half
6 assorted colors of bell peppers, cut in half and seeds/membranes removed
3 medium stems of broccoli, florets cut into large pieces
Low-sodium Soy Sauce or Tamari – 1 teaspoon per eggplant half
Barbeque sauce – your favorite type (I like Mad Dog) – 1 Tablespoon per eggplant half
Grated Parmesan cheese – about 1/2 cup for the broccoli
Sriracha sauce – for the peppers – two or three drops per pepper half
Olive Oil in a spray can or mister
Either grease your cookie sheets or line with a sheet of baking parchment. Heat oven to 375 degrees.
This meal is visually appealing as well since there are so many colors.
Score the eggplant with a knife but don’t cut through the skin. This will help the eggplant to bake more quickly and will let the sauce drip down inside.
Brush the eggplant with the combination of the soy sauce and barbeque sauce. Spray the eggplant and broccoli florets with olive oil. Once the broccoli is roasted you will transfer it to a serving bowl and sprinkle the Parmesan cheese over it.
Put two or three drops of Sriracha sauce on each pepper and brush it around with a pastry brush. Spray with olive oil.
Put both baking sheets into the hot oven. Bake for about 25 minutes and then take the broccoli off the sheet and transfer into a bowl. Sprinkle with the cheese and cover, returning the rest of the veggies to the oven.
Toss the broccoli with the grated cheese and cover until the other veggies are ready.
Bake the eggplant and peppers for another 15 to 20 minutes. If desired, brush the eggplant with more barbeque sauce just before serving. Optional: garnish the peppers or eggplant with chopped cilantro or fresh parsley.
I brushed the eggplant with a little more barbeque sauce just before serving.
You could garnish the peppers with any chopped fresh herbs.
The peppers are spicy because of the Sriracha sauce but have the natural sweetness of roasted peppers. The eggplant is rich with the barbeque sauce flavors and the broccoli is complemented by the grated cheese. Three distinct flavors from two baking sheets and one oven. Best of all, most of the time spent on these veggies is when they are in the oven and you can be doing other things. Bon appétit!
