A colorful and flavorful dish featuring a variety of Mediterranean vegetables, roasted to perfection with herbs and olive oil. Perfect as a side dish or mixed into pasta or grains.
Ingredients:
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, cut into 1-inch pieces
- 1 eggplant, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 pint cherry tomatoes
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: Fresh parsley or basil for garnish
- Optional: Lemon wedges for serving
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Vegetables: Wash and cut all the vegetables as described in the ingredients list.
- Combine Vegetables: In a large bowl, combine the bell peppers, zucchini, eggplant, red onion, and cherry tomatoes.
- Add Seasonings: Add the minced garlic, olive oil, dried oregano, dried basil, dried thyme, salt, and pepper to the vegetables. Toss well to coat evenly.
- Roast Vegetables: Spread the vegetables in a single layer on a large baking sheet.
- Roast: Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and slightly caramelized. Toss the vegetables halfway through the cooking time to ensure even roasting.
- Check for Doneness: The vegetables should be tender when pierced with a fork. The tomatoes will burst slightly, and the edges of the other vegetables will be browned.
- Garnish and Serve: Remove the baking sheet from the oven. If desired, garnish with fresh parsley or basil. Serve hot or at room temperature.
- Optional: Squeeze fresh lemon juice over the roasted vegetables before serving for an extra burst of flavor.
- Enjoy! This roasted vegetable medley can be served as a side dish, mixed into pasta, added to salads, or used as a topping for bruschetta.