Whenever possible, we like to use fruits and veggies fresh from the garden. So, when checking out the recipe below, feel free to sub or swap veggies accordingly. Finish ‘em with homemade basil oil that can also be used for a tasty salad dressing. Get the Sweet Paul Magazine recipe below.
Instructions ForRoasted Vegetables with Basil Oil
1 small head cauliflower
8 baby eggplants
10 brussels sprouts
4 whole heads garlic
4 tablespoons olive oil
salt and pepper
1 cup packed basil leaves
1/2 cup Olive oil
2 tablespoons toasted pine nuts
2 cloves garlic
HOW TO MAKE THIS PROJECT
Preheat oven to 400°F.
Cut all the vegetables into pieces and place in a large roasting pan.
Cut the top off the garlic and add in the pan.
Drizzle with olive oil and season with salt and pepper.
Roast in oven until tender and golden.
Place all ingredients for the oil in a food processor and blend until smooth.
Serve the roasted vegetables with the basil oil.
Tips for Inspiration
Add a summery twist to your salad by topping it with spicy watermelon rind. Try it with arugula, strawberries, a cheese of your choosing and balsamic dressing – great for a side dish, or to eat up all on its own.