Local Roasted Garden Vegetables

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Yield4 Servings
Prep Time15 minutes
Cooking Time10 minutes
Total Time25 minutes


japanese eggplant (slice lengthwise in half)
8 ounces
long beans
8 ounces
baby bok choi or kai choi (cut in half)
grape tomatoes (cut in half)
4 cups
pumpkin (large diced)
1 cup
olive oil
1⁄4 cup
garlic (minced)
black pepper
1⁄4 cup
calamansi juice or lemon juice
1⁄4 cup
chives (minced)
1 tablespoon
fish sauce
1⁄4 cup
1 teaspoon
chili paste


Preheat oven to 375°F.
Wash and dry the eggplant, long beans, bok choi and tomatoes.
Add the olive oil, salt and pepper to taste to a large mixing bowl and stir to combine. One vegetable at a time, toss the eggplant, long beans, bok choi, pumpkin and tomatoes in the oil mixture; remove from oil and place all veggies except tomatoes into a roasting pan.
Place pan into the oven. Roast for 5 minutes; remove pan from oven and add tomatoes. Put back into the oven for 3 to 4 minutes, until the veggies are three-quarters of the way cooked. Check for doneness with a fork. Do not overcook.
In a small mixing bowl, combine the calamansi or lemon juice, garlic, chives, fish sauce, honey and chili paste. Mix well and serve with vegetables as a condiment.
Place the roasted vegetables on a platter and serve warm with a simple citrus dressing.

How-To YouTube Video
Chef Adam Tabura
Recipe Category 

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