Community Pick
Roasted Mediterranean Vegetables
"A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :)"
photo by Andrew Purcell
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 12 ounces potatoes, cut into 1 1/2-inch chunks
- 1 small eggplant, sliced and quartered
- 2 bell peppers, chopped into 1-inch squares
- 1 cup red onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon chives
- 4 garlic cloves, minced
- salt and pepper, to taste
directions
- Preheat oven to 425°F.
- Prepare a shallow roasting dish with nonstick cooking spray.
- Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
- Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
- Drizzle sauce over the mixed vegetables and toss to coat.
- Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.
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Reviews
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Really liked these veggies! Didn't have eggplant and used sweet potatoes and threw in some mushrooms, but it was still sooo good. Was even better in leftovers the next day. -
My dh & I really enjoyed this dish. It was the first time that we tried eggplant and we loved it. It was quick and easy to make, tender and crisp with a slightly sweet, yet savory flavor. I used white balsamic vinegar and green onions instead of chives, I also added a small sweet potato. Thank you starrynews for sharing a recipe that we will enjoy again and again. -
I love roasted vegetables, but this was even better than I expected. The marinade flavors really come thru, it was sweet and tangy, and really delicious! Thanks for posting this, it really hit the spot tonight! Made for ZWT 9
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This was wonderful. There was not one morsel left! Next time, more eggplant, less potatoes. Thanks for posting. -
We really enjoyed this tasy dish & will make it again. The eggplant was divine & paired wonderfully with the potatoes. The balsamic gave a nice undertone with a slightly sweet highlight. Thank you for sharing the recipe!
see 40 more reviews
Tweaks
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I replaced Eggplant with courgettes and added cherry tomatoes 10 minutes before the end.
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So easy and soooo good! I made a few changes; I used two large potatoes and 2 large zucchini in place of the eggplant, and I didn't have any chives so I bumped the basil up to 1 tsp in it's place. I cut my potatoes in smaller chunks to reduce the cooking time, and ended up cooking it 22 minutes, stirring it, then 10 minutes more and my veggies were all nice and soft. I also skipped the cooking spray part and coated my veggies in a large bowl with the oil and herbs. I was a little scared of 2 TBS of vinegar, but it wasn't a problem at all. I'm extremely excited about this because, to me, I felt like I was eating vegetarian hash but wasn't missing the meat a bit. Thanks so much!! -
Love this recipe!! It tasted like I the vegetables were grilled, perfect for when it's not grilling season. I made this as is, except I chickened out on the eggplant and substituted mushrooms instead. We'll be making this again for sure, so maybe next time I'll try it out with the eggplant :)
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My dh & I really enjoyed this dish. It was the first time that we tried eggplant and we loved it. It was quick and easy to make, tender and crisp with a slightly sweet, yet savory flavor. I used white balsamic vinegar and green onions instead of chives, I also added a small sweet potato. Thank you starrynews for sharing a recipe that we will enjoy again and again.
