Simple Roasted Vegetables and Brown Rice

Roasted Vegetables and Rice

Today was my first day back at work after being on holiday visiting my family in London, Ontario for the week and I was really feeling the adjustment tonight when I got home. It’s especially easy on nights like this to succumb to delivery, but roasted vegetables are a fast and hands off way to get dinner on the table quickly; even allowing you to have a dance party in the living room to unwind while they’re in the oven. I took one eggplant, quartered, and salted it while I cut up about half a bundle of asparagus and 2 sweet peppers. I rinsed the eggplant with cold water and patted it dry with a paper towel before cutting into a 1 inch dice. Toss all of the vegetables together in a roasting pan with a generous amount of olive oil, salt, pepper, dried oregano and dried basil. Roast at 375 degrees for about 40 minutes, stirring occasionally so that the cut vegetables surfaces are evenly browned. Once thoroughly roasted snip in about a 1/2 cup of fresh basil and a scant 1 cup of grated Reggiano (Vacche Rosa if you can find it.) Have the rice cooking alongside the vegetables and then stir in a small pat of butter before serving with extra cheese and fresh basil. Easy!

Most importantly, have a living room dance party while the roasting is occurring…

Yeah Yeah Yeahs – Zero

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