Mediterranean Roasted Vegetables with Herbs
"A great way to enjoy vegetables when herbs are going crazy in the garden! I think this dish goes especially well with lamb."
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 1 eggplant, cut into 1 inch wide fingers
- 3 zucchini, cut into 1/2 inch wide slices
- 3 onions, cut into wedges
- 3 carrots, cut into 1 inch pieces
- 6 sun-dried tomatoes, chopped
- 3 summer squash, cut into chunks
- 1 red bell pepper, cored,seeded,and cut into chunks
- 1 celery rib, coarsely chopped
- 1 cup fresh green beans, trimmed and chopped
- 1⁄3 cup oil cured pitted black olives
- 1⁄2 cup fresh basil leaf
- 1⁄3 cup fresh marjoram leaves
- 3 -4 sprigs fresh rosemary
- 3 -4 sprigs fresh thyme
- 3 tablespoons olive oil
- salt
- fresh ground black pepper
- 5 cloves garlic, sliced
- 3 cups grape tomatoes, pierced with a toothpick
directions
- Preheat oven to 450 degrees.
- Toss together the eggplant, zucchini, onions, carrots, sun-dried tomatoes, squash, bell pepper, celery, green beans, olives, basil, marjoram, rosemary, thyme, and 1 1/2 tablespoons of olive oil in a large mixing bowl.
- Spread remaining 1 1/2 tablespoons of oil in shallow roasting pan or large baking sheet and place vegetables on top, spreading out; season with salt and black pepper to taste.
- Roast in oven at 450 degrees F for 30 minutes, stirring occasionally.
- Top with garlic and grape tomatoes and cook another 15-20 minutes or until vegetables are tender, still stirring once in awhile; cooking time may vary depending on size of vegetable pieces so check your vegetables towards the end of cooking.
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Reviews
-
Sorry Sue, but this one didn't thrill any of us for various reasons. I found that putting all the veg in together meant that the beans and celery had dried out way too much before the carrot was cooked. It was a big panful of veg, so it needed all of an hour to have them cooked, because the ones in the centre didn't cook unless you moved them around pretty often. I liked all the herbs in it and the tomatoes, though I would probably use tinned tomatoes and some of their juices next time. The eggplant really hogged all the oil and left the other veg a bit on the dry side.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
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