Italian Roasted Vegetables

Name: Italian Roasted Vegetables
Prep time: 15 min
Total time: 60 min
Yield: 6 Servings
Ingredients: 1 medium eggplant, stem end removed; 1 large red onion, peeled; 3 zucchini, stem end removed; 1 large red pepper, cored & seeded; 1 large yellow pepper, cored & seeded; 4 Tablespoons olive oil; 2 garlic cloves, peeled & minced; sea salt & black pepper; 4 Tablespoons fresh oregano, chopped; 1 teaspoon balsamic vinegar

By Leslie Blythe Italian, Side dish, Vegetarian Roasting

December 9, 2015

Italian Roasted Vegetables are an effortless way to make vegetables. They are easy, healthy and you can use any fresh herbs you have on hand.

Prep: 15 mins
Cook: 45 mins
Yields: 6 Servings

Ingredients

1 medium eggplant, stem end removed

1 large red onion, peeled

3 zucchini, stem end removed

1 large red pepper, cored & seeded

1 large yellow pepper, cored & seeded

4 Tablespoons olive oil

2 garlic cloves, peeled & minced

sea salt & black pepper

4 Tablespoons fresh oregano, chopped

1 teaspoon balsamic vinegar

Directions

1Preheat the oven to 375 degrees F.

2Cut all of the vegetables into 1½ inch pieces.

3Place the vegetables on a baking sheet and drizzle with the oil, toss to coat.

4Sprinkle the vegetables with the 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.

5Remove from the oven and cool until the vegetables are just warm. Sprinkle with the balsamic vinegar and chopped oregano and toss to mix well. Serve.

close full screen

00:00

0 Reviews

Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Views: 0