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Italian Style Roasted Veggies

Italian Style Roasted Veggies

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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Servings

6 Servings

Ingredients

  • 1 red pepper
  • 1 yellow pepper
  • 1 large eggplant or 4 Japanese eggplants
  • 4 zucchini
  • 1 box of mushrooms
  • 1 fennel bulb cut into slivers
  • 2 red onions cut into big chunks
  • 1 pint cherry tomatoes
  • 1 cup Kalamta olives cut into thirds
  • ½ cup hot cherry peppers optional
  • 6 cloves garlic coarsely chopped
  • Olive oil
  • Balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons oregano
  • 2 teaspoons thyme
  • 2 teaspoons rosemary
  • 2 teaspoons basil
  • Coarse salt
  • Black pepper

Instructions

  • Preheat the oven to 400°F / 200°C
  • Chop the veggies into large chunks. Split the veggies in half and place on 2 Teflon/foiled lined baking sheets. (Never layer them more than one veggie high to stop them from stewing instead of roasting).
  • Season with sugar, oregano, thyme, basil, rosemary, salt, and pepper. Drizzle with balsamic vinegar, olive oil. Toss the veggies to evenly coat.
  • Roast for about 45 minutes to 1-hour turning halfway until veggies are nicely browned and caramelized.
  • These can be served warm or at room temperature alongside the main. You can also toss them with pasta, quinoa or couscous to make a full vegetarian meal or serve the veggies with toasted crostini as an appetizer.
  • CHEF’S TIPS
  • You can halve the quantity of veggies and spices to make less.
  • Can be made the day ahead and reheated at 350°F / 175°C till the veggies are warmed through or serve at room temp.