2 leeks3 beets
1 zucchini
2 small or 1 medium size eggplant
3-4 tbsp Olive oil
Salt and pepper to taste
Wash the beets, trim and scrub the skin. Quarter or chunk them. Trim and clean the leeks by splitting in half and then washing out all of the sand. Cut the leeks into 1/2" pieces. Trim and clean the zucchini and eggplants and slice into 1/2" pieces, then quarter or chunk them.
On a cookie sheet with sides toss the beets, leeks, and garlic cloves with olive oil. Roast in a 375°F oven for 30 minutes, stirring the mixture once. Continue to roast a little longer until the beets are cooked through.
Everything will caramelize and it's wonderful!
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| This recipe is featured on at the 8 o'clock position on the dinner plate above! |
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