Ingredients with Measurements:
- 1 large eggplant, diced
- 2 zucchinis, diced
- 2 red bell peppers, diced
- 1 red onion, diced
- 4 cloves of garlic, minced
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, mix together the diced eggplant, zucchinis, red bell peppers, red onion, minced garlic, olive oil, dried oregano, dried thyme, salt, and pepper until the vegetables are evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
6. Serve the roasted vegetables hot or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 15g
Protein: 3g
Fiber: 5g
Substitutions for ingredients:
- You can substitute yellow squash for the zucchini.
- You can substitute green bell peppers for the red bell peppers.
- You can substitute fresh herbs for the dried herbs.
Variations:
- You can add cherry tomatoes to the roasted vegetables.
- You can sprinkle grated Parmesan cheese over the roasted vegetables before serving.
- You can add chopped fresh parsley or basil to the roasted vegetables before serving.
Tips and tricks:
- Make sure to cut the vegetables into evenly sized pieces so they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- You can make this recipe ahead of time and reheat the roasted vegetables in the oven or microwave before serving.
Storage instructions:
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the roasted vegetables, place them in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted vegetables in a large bowl or on a platter.
Garnishes:
Garnish the roasted vegetables with chopped fresh herbs, grated Parmesan cheese, or a drizzle of balsamic glaze.
Pairings:
This recipe pairs well with grilled chicken, fish, or steak.
Suggested side dishes:
Serve the roasted vegetables with a side of rice, quinoa, or crusty bread.
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the vegetables are sticking to the parchment paper, lightly spray the paper with cooking spray before adding the vegetables.
Food safety advice:
Make sure to wash all the vegetables thoroughly before using them in the recipe.
Food history:
This recipe is inspired by the Mediterranean cuisine of the Stael region, which is known for its use of fresh vegetables and herbs.
Flavor profiles:
The roasted vegetables are savory and slightly sweet, with a hint of herbal flavor from the oregano and thyme.
Serving suggestions:
Serve the roasted vegetables as a side dish or as a vegetarian main course.
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