Roasted Vegetables with Pineapple Sage and Olive Oil

I used to love to get the Roasted Vegetables at Whole Foods. I also made them during my tenure there as Catering Director. It was amazingly easy to prepare. I have waited recently to make them and soon found inspiration after my mid-week visit to the farmer’s market. The best find: White Japanese Eggplant, Pineapple Sage, Blackberry Preserves and San Marzano Tomatoes.

I thoroughly savored the pickled squash, cheese crackers and dilly green beans tastings at the farmer’s market, but mostly I enjoyed talking to all the vendors and seeing how excited they were to offer me their goods. Boldly, I picked up some duck eggs, and other choice pickings and I walked away pretty excited to prepare my meal of Roasted Vegetables.

Here’s the recipe and you can use almost any vegetable:

Roasted Vegetables with Pineapple Sage and Olive Oil

Potatoes – ( I used Purple)

Yellow Squash or Zucchini

Onions

Eggplant – ( I used White Japanese)

Carrots

Beets

Olive oil

Garlic minced – (your choice of how much)

Herbs – (your choice, I used Pineapple Sage and a Garlic Green Onion)

Heat oven to 450. Chop all vegetables about 1 inch size and toss with olive oil, salt and pepper, herbs and place in oven for about 45-60 minutes. Toss occasionally.