Ingrid’s Mediterranean Roasted Veggie Dish | Darling Magazine

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.

3 onions
4 sliced tomatoes
1 eggplant
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

1 comment

  1. Found your wonderful site through Facebook stalking other photographers…heheh. New fun site for our team to talk about at our next meeting…stuff that inspires us!

    This recipe would be delish on puff pastry with goat cheese…as a gallette. yum.

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