Ingredients with Measurements:
- 2 medium-sized zucchinis, sliced
- 2 medium-sized eggplants, sliced
- 2 red bell peppers, sliced
- 2 yellow onions, sliced
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper.
4. In a large bowl, toss the sliced zucchinis, eggplants, red bell peppers, and yellow onions with the prepared dressing.
5. Spread the vegetables evenly on the prepared baking sheet.
6. Roast the vegetables in the preheated oven for 30-35 minutes or until they are tender and slightly charred.
7. Serve hot or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180
- Total fat: 11g
- Saturated fat: 1.5g
- Cholesterol: 0mg
- Sodium: 20mg
- Total carbohydrates: 20g
- Dietary fiber: 7g
- Sugars: 11g
- Protein: 3g
Substitutions for ingredients:
- You can use any other vegetables of your choice such as mushrooms, carrots, or sweet potatoes.
Variations:
- You can add fresh herbs such as thyme, rosemary, or basil for extra flavor.
Tips and tricks:
- Make sure to slice the vegetables evenly to ensure even cooking.
- You can also grill the vegetables instead of roasting them for a smoky flavor.
- Leftover roasted vegetables can be used in salads or sandwiches.
Storage instructions:
- Store the leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the roasted vegetables in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the roasted vegetables on a platter garnished with fresh herbs.
Garnishes:
- Fresh herbs such as parsley or basil
Pairings:
- This dish pairs well with grilled meats or fish.
Suggested side dishes:
- Serve the roasted vegetables with a side of crusty bread or a green salad.
Troubleshooting advice:
- If the vegetables are not tender after 30-35 minutes, continue roasting them for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing them.
Food history:
- Langhe is a region in Italy known for its wine and cuisine. This dish is inspired by the traditional roasted vegetables served in the region.
Flavor profiles:
- The roasted vegetables are sweet and tangy with a hint of garlic and oregano.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a vegetarian main course.
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Region: Italian