Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 zucchinis, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow onion, sliced into wedges
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled Tosela cheese
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the eggplant, zucchinis, red bell pepper, onion, and garlic.
4. Drizzle the olive oil over the vegetables and toss to coat.
5. Sprinkle the oregano, basil, salt, and black pepper over the vegetables and toss to coat.
6. Spread the vegetables out in a single layer on the prepared baking sheet.
7. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
8. Sprinkle the crumbled Tosela cheese over the roasted vegetables and return the baking sheet to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
9. Remove the baking sheet from the oven and let the roasted vegetables cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-40 minutes
Temperature:
- 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 19g
- Carbohydrates: 13g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of cheese you like instead of Tosela cheese.
- You can use any combination of vegetables you like.
Variations:
- Add some sliced mushrooms to the vegetables before roasting.
- Add some chopped fresh herbs, such as parsley or thyme, to the vegetables before roasting.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook at the same rate.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- You can make this recipe ahead of time and reheat it in the oven 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 on a baking sheet and heat them in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted vegetables on a large platter, garnished with fresh herbs.
Garnishes:
- Fresh herbs, such as parsley or thyme
Pairings:
- This dish pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve the roasted vegetables with a side of crusty bread or a simple green salad.
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before slicing them.
Food history:
- Tosela cheese is a type of cheese that originated in Italy.
Flavor profiles:
- The roasted vegetables have a savory, slightly sweet flavor, with a hint of tanginess from the Tosela cheese.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a vegetarian main course.
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