This great mix of roasted vegetables is a truly appetizing side dish, perfect for accompanying both meat and fish. A healthy and wholesome tray that is also nice to look at due to the variety of colors that characterize it. In short, a dish that will be appreciated by everyone, often even by children. You can’t miss the recipe that is also simple to make.
Other vegetable ideas that might interest you:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
- Seasonality: Every Season
Ingredients for the Mixed Roasted Vegetables
The quantity of vegetables is purely indicative. You can increase or decrease them according to personal taste or what you have in the fridge. However, try to maintain the variety which is the beauty of this side dish. With the indicated doses, I filled the tray in the photo and we ate with 4.
- Half eggplant
- 1 zucchini
- 2 potatoes (medium)
- Half red bell pepper
- Half yellow bell pepper
- 1 tomato
- oregano
- granulated garlic (or fresh)
- extra virgin olive oil
- 1 bunch parsley
- salt
- black pepper
Tools
- 1 Vegetable Peeler
- 1 Pot
- 1 Slotted Spoon
- 1 Baking Tray (13.5 x 11 inches)
Preparation of the Mixed Roasted Vegetables
Peel the potatoes, wash them well under running water, cut them into slices 1/8 inch thick, and blanch them for 3/4 minutes in salted boiling water. Then drain them with a slotted spoon, place them on a tray lined with kitchen paper, and pat them dry as much as possible.
Wash and dry the eggplant, zucchini, and tomato and cut them into slices.
Clean the bell peppers by removing the stalks, seeds, and white internal parts, wash them and cut them into pieces.
Line a shallow rectangular baking tray of 13.5 x 11 inches with parchment paper and arrange the vegetables slightly overlapping each other and trying to alternate the different colors. Drizzle them with a bit of oil and season them with salt and pepper to taste.
Seal the tray with foil and place it in a preheated oven at 375°F for 10 minutes. Then remove the aluminum and continue cooking for another 15 minutes, lowering the temperature to 350°F.
Then remove the tray from the oven, sprinkle the vegetables with granulated garlic and oregano, and add a bit more oil. If you prefer, you can use a finely chopped clove of fresh garlic.
Complete the cooking still at 350°F for another 15 minutes or until the vegetables are slightly wilted. Remove from the oven and scent with chopped parsley.
Serve the great mixed roasted vegetables hot or warm. Enjoy! Paola
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