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Lactose intolerant too, so I do find other cheeses at Costco that is lactose free. The lactose free milk is all I use also. I have found the Lactaid pills over the counter at the pharmacy are useful so you can indulge once in awhile with whipped cream :)
Me too! And I finally tried the balsamic vinegar. It adds a very nice flavour!
I love eggplant. Because I'm a tad dairy-sensitive I can't have it the usual way with parmesan too often. So now I often just roast it with potatoes, green peppers, onion, and a handful of garlic. It's a great combination!
I roasted a batch last night in the roasting pan as suggested with olive oil, touch of balsamic and lots fresh garlic and rosemary. They were delicious.
I had cut up eggplant, zucchini (green & yellow), baby carrots, red peppers and sectioned of an area in the pan with foil and roasted tiny beets. :)
I usually do them in a large roasting pan I bought for doing the turkey, as the veggies go over so well here. I use canola or olive oil, salt, pepper, and dried oregano. I have heard good things about adding balsamic vinegar, and I'll have to try that one day.
I have a regular oven and I bake at 400 degrees for an hour. Sometimes I'll put the broiler on and do a few more minutes that way, keeping watch.
I roast veggies all the time in the oven (and also on the bbq). All I do is chop them up into smaller pieces, toss them in olive oil and a bit of balsamic vinegar, put them in an 9x12 baking pan and sprinkle with fresh rosemary. and then bake until softened, but still crisp....yum!!!
You're making me hungry at work...guess what my family is going to have for dinner today. :)
I have a 'recipe' for roasted root veggies in which I combine 1/2 cup butter and 1/2 cup veggie oil with a pkg of onion soup mix - pour over your veggie combination and bake.