Ingredients with Measurements:
- 1 large eggplant, cut into 1-inch cubes
- 2 zucchinis, cut into 1-inch cubes
- 2 red bell peppers, seeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 cup Barolo wine
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Large baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a large baking sheet with aluminum foil.
3. In a large bowl, combine the eggplant, zucchinis, red bell peppers, red onion, and minced garlic.
4. Drizzle the olive oil over the vegetables and toss to coat evenly.
5. Pour the Barolo wine over the vegetables and toss again.
6. Sprinkle the thyme leaves, salt, and pepper over the vegetables and toss once more.
7. Spread the vegetables in a single layer on the prepared baking sheet.
8. Roast the vegetables in the preheated oven for 30-35 minutes, or until they are tender and lightly browned.
9. Remove the baking sheet from the oven and let the vegetables cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 180
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 20mg
- Total carbohydrates: 16g
- Dietary fiber: 6g
- Sugars: 8g
- Protein: 3g
Substitutions for ingredients:
- You can use any other dry red wine instead of Barolo.
- You can use any other vegetables of your choice, such as mushrooms, carrots, or potatoes.
Variations:
- You can add some crumbled feta cheese or grated Parmesan cheese on top of the roasted vegetables before serving.
- You can sprinkle some chopped fresh parsley or basil over the roasted vegetables for extra flavor.
Tips and tricks:
- Make sure to cut the vegetables into similar-sized pieces for even roasting.
- You can prepare the vegetables ahead of time and store them in the refrigerator until ready to roast.
- You can also roast the vegetables on a grill instead of in the oven for a smoky flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the roasted vegetables, place them in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the roasted vegetables in a large bowl or on a platter.
- Garnish with some fresh herbs or cheese for a pop of color.
Garnishes:
- Crumbled feta cheese
- Grated Parmesan cheese
- Chopped fresh parsley or basil
Pairings:
- This dish pairs well with grilled chicken, steak, or fish.
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Quinoa salad
Troubleshooting advice:
- If the vegetables are not browning evenly, stir them halfway through the roasting time.
- If the vegetables are too dry, add a splash of olive oil or wine before roasting.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Barolo is a red wine from the Piedmont region of Italy, known for its rich and complex flavor.
Flavor profiles:
- The roasted vegetables are tender and flavorful, with a hint of sweetness from the red bell peppers and a savory depth from the Barolo wine.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a vegetarian main course.
- This dish is perfect for a dinner party or a family gathering.
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Region: Italian