Description
A vibrant and healthy dish featuring a medley of Mediterranean vegetables roasted to perfection with olive oil and herbs.
Ingredients
- 1 zucchini, sliced
- 1 eggplant, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp balsamic vinegar (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine zucchini, eggplant, bell peppers, and red onion.
- Add olive oil, garlic, oregano, thyme, salt, and pepper. Toss to coat vegetables evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly charred.
- Drizzle with balsamic vinegar if using and garnish with fresh parsley before serving.
Notes
- You can use any mix of seasonal vegetables like cherry tomatoes or mushrooms.
- For extra flavor, add a sprinkle of feta cheese before serving.
- Serve as a side dish or toss with pasta or grains for a main course.