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Mediterranean Roasted Vegetables
Created by: Howcan Team
Ingredients
- 1 eggplant, diced
- 2 zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 pint cherry tomatoes
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the diced eggplant, sliced zucchinis, sliced red and yellow bell peppers, sliced red onion, cherry tomatoes, and minced garlic.
- Drizzle the olive oil over the vegetables and sprinkle with dried oregano, thyme, rosemary, salt, and pepper. Toss to coat evenly.
- Spread the seasoned vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through cooking.
- Remove from the oven and let cool for a few minutes before serving.
- Enjoy your delicious Mediterranean Roasted Vegetables!
Mediterranean Roasted Vegetables have a rich history dating back to ancient times when Mediterranean cultures first began roasting a variety of fresh vegetables. This dish has been a staple in Mediterranean cuisine for centuries, with each region adding its own unique twist. Chefs in Greece, Italy, and Spain have perfected the art of roasting vegetables, using local olive oil, herbs, and spices to enhance the flavors. Today, the best versions of this dish can be found in traditional Mediterranean restaurants, where chefs carefully select the freshest eggplants, zucchinis, bell peppers, and tomatoes to create a colorful and flavorful medley. The key to perfecting this dish lies in the quality of the vegetables and the right blend of Mediterranean herbs and spices. Whether it's served as a side dish or a main course, Mediterranean Roasted Vegetables are a delicious and healthy addition to any meal.
45 min
4 servings
180 calories
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