Since giardinetto refers to a plate of vegetables arranged to resemble a garden, keep the vegetables separate when you cook them and put them on the serving platter. (Al forno means roasted or baked in the oven.)
1 one-pound eggplant, cut into chunks
2 medium zucchini, cut into chunks
1¼ cups baby carrots, halved crosswise
1 8-ounce package white boiling onions, peeled
Preheat the oven to 375 degrees. Spray a baking sheet with some nonstick spray. Arrange the eggplant, zucchini, carrots, and onions in separate piles on the baking sheet. Spray with nonstick spray. Roast until well browned, about 45 minutes, tossing every 15 minutes. Sprinkle with your favorite herbs when veggies come from the oven. Serves six..
—Ellie Buford
