[an error occurred while processing this directive] Italian Roasted Vegetables - Steven and Chris
Italian Roasted Vegetables

Italian Roasted Vegetables


This is the perfect side dish for Chef Daniel Mezzolo’s prosciutto-stuffed chicken breast.

Prepared roasted vegetables in a pan waiting to be roasted in an oven.


1 bunch thick asparagus, trimmed, cut into thirds
2 medium-sized Italian eggplants, halved and sliced, 1/4 inch thick
1 pound new red potatoes, quartered
5 slices pancetta, quartered
handful fresh basil, picked
3 tablespoons olive oil
to taste salt
to taste pepper
1/2 lemon, for juice


  1. Preheat oven to 400 F.
  2. Add prepared vegetables to a baking sheet. 
  3. Sprinkle pancetta, basil, salt and pepper over top. 
  4. Drizzle over olive oil and toss to coat. 
  5. Bake in the oven for 25-30 minutes. 
  6. When the vegetables come out of the oven, squeeze over fresh lemon juice and serve!

Serving Size: serves 4


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