Mediterranean Roasted Vegetable Medley
Experience the vibrant flavors of the Mediterranean with this roasted vegetable medley, featuring a delightful blend of seasonal vegetables drizzled with Emblem Extra Virgin Olive Oil. This dish bursts with color, flavor, and nutrition, perfect for a side dish or a hearty vegetarian main. Simple yet elegant, it’s a perfect addition to any gathering or family dinner.
ingredients
- 1 medium eggplant, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 3 tablespoons Emblem Extra Virgin Olive Oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh basil for garnish
steps
- 1.
Preheat your oven to 425°F (220°C).
- 2.
In a large mixing bowl, combine the eggplant, bell peppers, zucchini, red onion, cherry tomatoes, and minced garlic.
- 3.
Drizzle the Emblem Extra Virgin Olive Oil over the vegetables and sprinkle with dried oregano, dried thyme, salt, and black pepper. Toss until evenly coated.
- 4.
Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
- 5.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- 6.
Remove from oven and let cool for a few minutes.
- 7.
Garnish with fresh basil before serving, adding a bright touch to the dish.
