Originally posted by BRR:
I can only eat steamed broccoli and green salads so often before I start to lose your mind!
Well, I certainly don't want THAT to happen!
I like to roast winter vegetables-- turnips, fennel root, parsnips, potatoes, onions, beets, carrots, baby eggplants, large mushrooms, etc. Cut larger veggies into pieces. Make a dressing of tomato sauce, dried basil (or oregano, or tarragon, etc.), salt, pepper, and lots of good olive oil; toss the vegetables, then roast in a pre-heated fairly hot oven (375-400°). Stir them every 15 minutes until done, about an hour. Grate fresh parmiggiano over them before serving.
You can also add some more delicate vegetables like fresh green beens, asparagus, peeled garlic cloves, but you have to add them half-way through the cooking so they don't burn.
I like to make a big pan of this, but take half of it out when it's half done, cool it fast (outside) and refrigerate it until I want it again later in the week. Goes with chicken, beef, pork, whatever, so it's a versatile side dish. Sometimes we just serve it on polenta if we don't want to eat meat.