Repast Mediterranean Vegetables With Rosemary:

Matte Black Bowls
by Matte Black Bowls
6 As a side
45 min

For me, this is simple and healthy cooking at its very best. Get ready to savor the rich flavors of the Mediterranean with this roast vegetable recipe infused with aromatic rosemary. Whether it's a casual dinner or a festive gathering, this dish brings together tender zucchinis, hearty eggplant, sweet bell peppers, and savory red onions, all roasted to perfection. With a splash of balsamic vinegar and fragrant rosemary, each bite is a burst of savory goodness. Simple yet elegant, this dish is bound to be a crowd-pleaser, whether served as a delicious side or a satisfying main. I love it as a side to meats or fish, added to a salad with fresh leaves, or sprinkled with some tangy feta.

Repast Mediterranean Vegetables With Rosemary:
Recipe details
  • 6  As a side
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients
  • 2 medium zucchinis, sliced
  • 1 medium eggplant, diced
  • 2 red bell pepper, sliced
  • 2 red onion, cut into wedges
  • 2-3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the sliced zucchinis, diced eggplant, sliced bell peppers, onion wedges, and minced garlic.
Drizzle the olive oil and balsamic vinegar over the vegetables. Sprinkle with dried rosemary (or fresh rosemary), salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil, vinegar, and seasonings.
Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper or aluminum foil.
Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and starting to caramelize around the edges. You can stir the vegetables halfway through the cooking time to ensure even roasting.
Once the vegetables are cooked to your desired tenderness, remove them from the oven and transfer them to a serving dish.
Serve the roast Mediterranean vegetables hot as a side dish or over cooked quinoa or couscous for a complete meal. Enjoy!
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