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First and foremost, we need the right tools. Get yourself a higher-quality baking sheet. Not only will it last way longer than the cheap ones, but they also do a much better job at dispersing the heat evenly across the whole sheet and tend to be non-stick. Next, grab some parchment paper or silicone baking mats. The silicone mats help to reduce waste and are dishwasher safe so clean up is a breeze.

Roasting can be pretty universal which means mixing it up is always an easy (and great) idea. Here’s the foundation:

• Heat oven to 415°F (really any number between 400-425° that speaks to your soul is fine).
• Cut up your veg how you see fit and what makes sense for you and your belly (common sense here, people).
• Spread on a baking sheet and toss all veg with a bit of avocado or grapeseed oil and salt and pepper to taste.
• Throw that baby into the preheated oven and roast up for 15-30 minutes. The veggies you choose will determine the time it takes. Just keep checking on it and when you look at them and drool a bit, they’re done.

You don’t have to just stick to salt and pepper. I love paprika and garlic with my green beans, Italian seasoning with my potatoes, and cumin with my carrots. Spices and seasonings are to vegetables like your favorite jeans are to you. They don’t change you, they just enhance what you’re already working with.

Finally, don’t be afraid to let the edges get a little burnt. It adds such a delicious flavor to the veg. Or maybe my mom just burned a lot of my food growing up; that’s for you to decide on your own.

The post Roasted Vegetables 101 – How to Roast to Perfection appeared first on Soya Hungry.

Then Disney came out with my favorite movie; Ratatouille. I know it sounds silly, but that movie really did teach me that anyone can cook and inspired me to take a risk and really try to follow my kitchen dreams.

This recipe is my take on the classic dish from the movie. While this isn’t actually ratatouille, it does use similar vegetables and in my opinion is better. I’ll often throw in some vegan sausage to add some protein or serve this over polenta or with some crusty garlic bread. This also makes a great leftovers and microwaves well. I always top mine with a little extra balsamic glaze like this one here.

• 1 eggplant
• 2 zucchini
• 2 summer (yellow) squash
• 1/2 large red onion
• 4 large tomatoes
• 1/2 large red bell pepper
• 4 garlic cloves
• 1 tbsp Italian seasoning
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• fresh basil julienned for garnish

• Chop eggplant into bite sized pieces. Set aside.
• Chop zucchinis, squash, red onion, red bell pepper, and tomatoes into bite sized pieces. Add to large mixing bowl.
• Thinly slice garlic cloves. Add to bowl.
• In bowl, add Italian seasoning, olive oil, salt and pepper. Stir to evenly coat. Pour into baking dish.
• Bake covered for 30 minutes. Remove from oven, add eggplant, stir to combine and bake for 30 minutes uncovered.
• Once finished baking, add balsamic vinegar and toss to coat. Garnish with fresh basil and serve warm.

This will keep in the fridge for 5 days. This can be prepped ahead of time for a same day bake, just don’t cut up the eggplant until you’re ready to cook.

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The post Balsamic Roasted Veggies appeared first on Soya Hungry.