Roasted Eggplant with Roasted Broccoli, Yellow Gold Potatoes Garlic and Onions

Dinner tonight was, how can I describe it... AMAZING! Eggplant, broccoli with yellow gold potatoes and onions! I was talking with a frienda few days ago, thank you Jennifer, about broccoli and how best to cook it. Jennifer advised me that she had broiled some broccoli in the oven using some EVOO and encouraged me to try it.  So tonight I was trying to figure out what to feed the family for dinner. I found some eggplant, broccoli, yellow gold potatoes, onions and garlic what a combination I thought but recalling my conversation with Jennifer I wanted to try it. I had no idea if this combination would be good or bad. I can only say that it worked and worked well.  

So here is the list of ingredients:

1 regular sized eggplant

3 small yellow gold potatos

2 heads of broccoli

1 small onion

2 cloves garlic

2 teaspoons Mrs. Dash

Black Pepper

Garlic Salt

Extra Vergian Olive Oil aka EVOO

Balsamic Venagar

Vegtable Cheese Pepper Jack Cheese

Pamasian Cheese

Rotel Tomatos

Red Pepper Flakes to taste

Take the eggplant and cut the top and bottom off, then slice it into just under 1/2 inch steaks, you may get 4-6 slices each eggplant. Pre-heat the oven to broil the eggplant. Place on a broiling pan, drizzle the EVOO over each slice, season with black pepper and garlic salt flip and repeat the process. Place the eggplant in the oven and broil for about 7min then flip and broil another 7 min. Remove the eggplant from the oven place 1/2 a slice of cheese on each eggplant and 1 tablespoon of Rotel tomatoes on each eggplant. Return to the oven and broil for another 2 min.

Roasted Broccoli

Cut the pieces off the head into manageable bite sizes and place in a 2 inch roasting pan. Drizzle EVOO over the broccoli along with balsamic vinegar. Sprinkle the red pepper flakes over the broccoli as much as you like, I added 1/4 teaspoon of garlic salt to this for an extra kick. Place in a pre-heated 400 degree oven and cook for 12 min pull out stir and return to the oven for an additional 8 min. When you take it out for the final time if you want to add Parmesan cheese, this of course will make this dish vegetarian not vegan.

Yellow Gold Potatoes with Onions and Garlic

Wash your potatoes this seems to go without saying but one never knows. Cut the potatoes into small to medium bite sized cubes. Slice up 1 small onion and mince 2 cloves garlic. Pre heat a pan to medium high heat and drizzle EVOO into the pan. When the oil is hot add potatoes, onions, garlic stir the ingredients together to coat in the EVOO. Cook on medium high heat for about 15 min or until golden brown and done.

BON APPETIT!!!