For the new year, I decided to explore the world of vegetables a little bit more than usual. So today I decided to make a simple dish, showcasing both eggplant and parsnip flavors. Nothing too fancy, because the flavors really come out when you roast these veggies.

Roasted Veggies

ingredients

2 eggplants, chopped into bite size pieces

7 parsnips, chopped into bite sized pieces

7 ounces pitted olives of your choice (I used green olives, soaked in chardonnay)

1 white onion, cut into bite sized pieces. I cut a medium onion into 16 pieces.

10 cloves garlic, cut in halves

about 5 Tablespoons olive oil

sea salt, to taste

black pepper, to taste

1 teaspoon thyme

1 Tablespoon oregano

2 Tablespoons parsley flakes

method

In large bowl, combine the cut up eggplant, parsnips, olives, onions, garlic, and, with clean hands, mix with the olive oil and seasonings, until thoroughly combined and blended. Place on baking sheet and bake for about 25 minutes at 400 degrees F, then place under the broiler for about 5 minutes, or until just slightly browned on edges. Place on serving dish. Served as a side dish, drizzle some balsamic vinegar reduction, or crumble some goat cheese, if desired. Goes well with a crusty artisan bread.