Did you ever try a vegetable you didn't like? I have! Vegetables are not my favorite culinary menu item. But I am very aware of the necessity of including them in my daily diet. In the past, I ate (but didn't enjoy) steamed vegetables, often frozen and purchased in a bag. I recently decided to "clean up" my diet. I knew I needed to include more vegetables, but the question was--How did I do it in such a way that I could actually enjoy the foods that I was preparing?
I began experimenting with roasting my vegetables, concentrating on ingredients that enhanced the taste. I tried to steer away from casserole dishes that used cheese, canned soups and bread crumbs. My objective in this diet is to stay away from anything with preservatives.
So...I sent my husband to the Amish market where we often buy fresh produce and to the grocery store. His list included--cabbage, parsnips, carrots, onions, cauliflower, tomatoes, brussels sprouts, sweet onions and both yellow and green zucchini. Now I use a portion of each type we purchased for a meal and they keep in the vegetable drawer to use again.
One of the things I like best about roasting a cookie sheet full or broiling pan full of vegetables is that we have them left over. They taste just as good warmed up for another meal. As you can see below, I don't worry about how I cut up the vegetables. Unlike on the cooking shows where every type of vegetable needs to be the same size, I like a variety of shapes and thicknesses. It doesn't seem to affect the cooking time on the whole pan. So if you're not a vegetable person but you want to be, try roasting with herbs, oils and your imagination!