For 2 sheet pans of Roasted Veggies:
- 2 pounds sweet onions
- 1 red bell pepper, weighing 1/2 pound
- 1 1/2 pounds zucchini
- 1 1/2 pounds Japanese eggplant
- 6 Tablespoons olive oil
- 2 Teaspoons sea salt
To serve with 1 sheet pan of Roasted Veggies:
- 8–12 eggs for 2–3 eggs per serving
- 8 ounces cherry tomatoes, halved or quartered to make bite sized pieces
- 1 farm fresh egg
- 1 Teaspoon white wine vinegar
- 1 clove garlic, minced
- 1/4–1/2 Teaspoon sea salt to taste
- 1/2 cup avocado oil, (for best buttery flavor) or olive oil
- 1/2 cup loosely packed chopped basil
- Preheat the oven to 425ºF and line two baking sheets with parchment paper.
- Cut the ends off the onions, peel and cut them in half from the top to the bottom. Lay each half flat side down on the cutting board, and slice into 1/4-1/2″ slices to create half moons.
- As you prepare each veggie, divide them between the two baking sheets.
- Cut the bell pepper in half and remove the core and seeds. Cut each half into 1/2″ strips lengthwise, then cut the strips crosswise into 1″ pieces making rectangles – add them to the baking sheets.
- Cut the ends off both the zucchini and eggplants. Cut them into quarters lengthwise, and then slice them crosswies into 1/2″ slices to create triangles. Divide these evenly between the baking sheets and toss the veggies to combine.
- Drizzle with 3 Tablespoons of olive oil per baking sheet, and sprinkle with 1 Teaspoon sea salt each.
- Place the baking pans in the oven, I do one at a time because I have a small oven but if you do both at once be sure to rotate for even cooking. Stir the veggies after 15 minutes of cooking time and then roast until tender, an additional 10-15 minutes, stirring one more time.
- While the veggies are roasting, make the aioli.
- Add the egg, white wine vinegar, minced garlic, and the sea salt to a blender. Blend on low, adding the avocado oil in a thin slow stream until the aioli has become thick. Transfer the aioli to another container and stir in the basil.
- If I know I’m using all the aioli at once, I like to add the basil to the blender for a deeper basil flavor. Depending on how much aioli you like, you may use the whole recipe or you may not – we’re pretty big on sauce so it’s usually gone in 1 meal for 4. Something about adding the basil to the blender makes it turn brown after about 24 hours, so if you think you’ll have leftovers be sure to stir it in at the end.
- When the veggies are done roasting, set 1 pan aside to cool. This is the pan of veggies you’ll be putting in the refrigerator to make an Easy Thai Curry later on.
- Serve the roasted veggies with 2-3 over easy eggs per person (see cooking directions below), top with the cherry tomatoes and a dollop of basil aioli.
- To make this a more substantial meal, you could serve this with The Best Rosemary Potatoes.
- To cook eggs over easy, preheat a non-stick pan over medium heat for 3-5 minutes and add a small amount of avocado oil, 1-2 Teaspoons. Add the eggs to the pan and turn the heat to low. Place a lid over the pan, and cook until desired doneness is reached. I prefer the yolk runny with the white just set which can take 3-6 minutes depending on the size of you pan and number of eggs.
If you don’t want leftover veggies for another meal, simply halve the veggie portion of the recipe.
This recipe contains raw egg in the aioli, if you’re not comfortable with that substitute 1/2 cup of good quality mayonnaise and add the vinegar, garlic, and chopped basil to it.