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Roasted Mixed Vegetables

Roasted Mixed Vegetables

You will appreciate the flavour of the vegetables that are slowly roasted until meltingly tender and sweet when preparing this dish. These vegetables are also versatile, and can be used on top of salad greens, mixed with pasta, or served as a side dish with grilled or roasted meats.

Most favourable way to eat the dish is all on it's own when it is still slightly warm from the oven. You can top the dish with some crumbled goat cheese and serve it with crusty bread.

This recipe is very simple, and can easily be divided in half or doubled in size. Simply keep the quantities of each vegetable equal, and use enough oil to lightly coat the vegetables before cooking. You can either peel the eggplant or leave the peel on depending on your preference.

 

Serves 4

1 Medium Eggplant, Stem End Removed

1 Large Red Onion, Peeled

3 Zucchini, Stem End Removed

1 Large Red Pepper, Cored And Seeded

1 Large Yellow Pepper, Cored And Seeded

4 to 5 Tablespoons Olive Oil

2 Garlic Cloves, Peeled & Minced

Sea Salt & Black Pepper

4 Tablespoons Chopped Fresh Basil

1 Teaspoon Balsamic Vinegar

 

Preheat the oven to 375 degrees F. Cut all of the vegetables into 1 1/2 inch pieces. Place the vegetables on a baking sheet and drizzle with the oil. Use you hands to lightly toss the vegetables to ensure they are lightly coated all over. Sprinkle the vegetables with he minced garlic, season with salt and pepper and bake for 40 to 45 minutes or until the vegetables are soft and browned. You will need to turn the vegetables over a couple of times during the cooking period to ensure even browning.

Remove from the oven and cool until the vegetables are just warm. Sprinkle with the balsamic vinegar and chopped basil and toss to mix well. Serve.

1- Garlic Bruschetta   2- Italian Style Meatloaf  3- Five Minute Tomato Sauce  4- Spaghetti with Chile Shrimps  5- Mushroom Pesto Lasagna  6- Spinach Potato Frittata 

7- Asparagi alla Bismarck  8- Agnello Scottadita   9- Marinated Lamb Loin Chops  10- Sausage and Eggplant Calzone  11- Grilled Pizza  12- Pork Tenderloin in Garlic Sauce

13- Chicken Piccata  14- Chicken Oreganata  15- Stuffed Chicken Breast  16- Risotto with Shrimp and Zucchini  17- Fennel Citrus Salad  18- Seafood Soup Trieste Style

19- Tuscan Country Bean Soup  20- Seafood Salad  21- Grilled Octopus  22- Palermo Style Grilled Swordfish  23- Sauteed Mussels in Tomato Saffron Sauce  24- Osso Buco

25- Salmon with Green Sauce  26- Veal Scallopine with Arugula Salad  27-Roasted Mixed Vegetables  28- Oven Roasted Cauliflower  29- Baked Baby Artichokes  30– Sauteed Green

 

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