Ingredients with Measurements:
- 2 large eggplants, cut into 1-inch cubes
- 2 large zucchinis, cut into 1-inch cubes
- 2 red bell peppers, seeded and cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup freshly grated Parmesan cheese
Special equipment needed:
- Large baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper.
3. In a large bowl, combine the eggplants, zucchinis, red bell peppers, and red onion.
4. Drizzle the olive oil over the vegetables and toss to coat evenly.
5. Sprinkle the dried oregano, dried basil, garlic powder, salt, and pepper over the vegetables and toss again to coat evenly.
6. Spread the vegetables out in a single layer on the prepared baking sheet.
7. Roast the vegetables in the preheated oven for 30-40 minutes, or until they are tender and lightly browned.
8. Sprinkle the freshly grated Parmesan cheese over the vegetables and return them to the oven for 5-10 minutes, or until the cheese is melted and golden brown.
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: 35-50 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 190
Total fat: 12g
Saturated fat: 2g
Cholesterol: 3mg
Sodium: 104mg
Total carbohydrates: 18g
Dietary fiber: 7g
Sugars: 9g
Protein: 6g
Substitutions for ingredients:
- You can use yellow squash instead of zucchini.
- You can use green bell peppers instead of red bell peppers.
- You can use fresh garlic instead of garlic powder.
Variations:
- Add some cherry tomatoes to the vegetables before roasting.
- Add some sliced mushrooms to the vegetables before roasting.
- Add some chopped fresh herbs, such as parsley or basil, to the vegetables before serving.
Tips and tricks:
- Make sure to cut the vegetables into evenly sized pieces so that they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables won't roast properly.
- If you want the vegetables to be extra crispy, turn on the broiler for the last few minutes of cooking.
Storage instructions:
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat the roasted vegetables, place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the roasted vegetables on a large platter or in individual bowls.
Garnishes:
Garnish the roasted vegetables with some chopped fresh herbs, such as parsley or basil.
Pairings:
These roasted vegetables pair well with grilled chicken, fish, or steak.
Suggested side dishes:
Serve these roasted vegetables with some crusty bread or a side salad.
Troubleshooting advice:
- If the vegetables are not browning evenly, try stirring them halfway through the cooking time.
- If the vegetables are sticking to the parchment paper, try using a non-stick baking sheet instead.
Food safety advice:
Make sure to wash all of the vegetables thoroughly before cutting them.
Food history:
Sicilian cuisine is known for its bold flavors and use of fresh, seasonal ingredients. Roasted vegetables are a staple in Sicilian cooking, and this recipe is a delicious and easy way to enjoy them.
Flavor profiles:
The roasted vegetables in this recipe are seasoned with dried oregano, dried basil, and garlic powder, which give them a savory, herbaceous flavor. The Parmesan cheese adds a nutty, salty flavor that complements the vegetables perfectly.
Serving suggestions:
Serve these roasted vegetables as a side dish or as a vegetarian main course. They are also great for meal prep and can be enjoyed cold or reheated throughout the week.
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Region: Italian