Name: Italian Style Roasted Veggies
Ingredients: 1 red pepper; 1 yellow pepper; 1 large eggplant/ 4 Japanese eggplants; 4 zucchinis; 1 packet mushrooms; 1 fennel bulb cut into slivers.; 2 red onion cut into big chunks; 1 pack cherry tomatoes; 1 cup of Kalamata Greek olives cut into 3’s; ½ cup hot cherry peppers **** (if you want to add some heat); 6 cloves of garlic coarsely chopped; Olive oil balsamic vinegar; 2 TBS brown sugar; 2 tsp oregano; 2 tsp thyme; 2 tsp rosemary; 2 tsp basil; Coarse salt & black pepper

Italian Style Roasted Veggies

Author: Melissa Mayo

Ingredients

Scale

1 red pepper
1 yellow pepper
1 large eggplant/ 4 Japanese eggplants
4 zucchinis
1 packet mushrooms
1 fennel bulb cut into slivers.
2 red onion cut into big chunks
1 pack cherry tomatoes
1 cup of Kalamata Greek olives cut into 3’s
½ cup hot cherry peppers **** (if you want to add some heat)
6 cloves of garlic coarsely chopped
Olive oil balsamic vinegar
2 TBS brown sugar
2 tsp oregano
2 tsp thyme
2 tsp rosemary
2 tsp basil
Coarse salt & black pepper

Instructions

Preheat the oven to 400F/200 C

Chop the veggies into large chunks. Split the veggies in half and place on 2 Teflon/foiled lined baking sheets. (Never layer them more than one veggie high to stop them stewing).

Season with sugar, oregano, thyme, basil, rosemary, salt, and pepper. Drizzle with balsamic vinegar, olive oil. Toss the veggies to evenly coat.

Roast for about 45mis /1-hour turning halfway until veggies are nicely browned and caramelized.

These can be served warm or at room temperature alongside the main. You can also toss them with pasta, quinoa or couscous to make a full vegetarian meal or serve the veggies with toasted crostinis as an appetizer.

SERVES 6-8

Notes

You can halve the quantity of veggies and spices to make less. Can be made the day ahead and reheated at 350 F /175 C till the veggies are warmed through or serve at room temp.

Find it online: https://melissamayo.com/recipe/italian-style-roasted-veggies/