Let’s talk about healthful dishes for a moment—vegetables! Does your mouth water just thinking about it? If not, it’s time to try this recipe for Mediterranean roasted vegetables. My mother-in-law, Ingrid, shared this recipe with me last year and it’s definitely my favorite dish to prepare for dinner guests.
4 sliced tomatoes
2 medium-size zucchini
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 clove garlic, thinly chopped
¼ tsp salt
¼ tsp pepper
Parmesan cheese (optional)
1 can / 1 cup of black olives (chopped or whole, without the pit)
Preheat oven to 400 degrees (F).
Prepare vinaigrette: mix together equal parts balsamic vinegar and olive oil—adjust according to the size of your vegetable dish (1/4 cup of each will season nicely for this size recipe). Add chopped garlic, salt and pepper.
Slice vegetables: onion, tomato, and eggplant zucchini. Toss vegetables in a bowl to coat with ¼ cup olive oil. Spread on a baking tray. Turn vegetables every 15 minutes while cooking. Bake until crispy. Total cooking time is 45-60 minutes.
Remove from the oven. Drizzle your vinaigrette mixture over vegetables and season with salt and pepper to taste. Top with freshly grated Parmesan cheese and/or black olives – and serve quickly while it’s hot!
This healthy and delicious side dish serves 4. Bon Appétit!
Image via The Boston Globe