Mediterranean-Style Roasted Veggies
Recipe By:
Prep + Cook Time:
50 mins
Serving Size:
6 Servings
As featured in the:
Jul. 01, 2009 Coupon Book
Recipe Category
Visual appeal is so important – this side dish will win you accolades in both looks and flavor. Best yet, it’s so easy to prepare once all the chopping has been done!
Ingredients
1 large red onion (quartered and sliced ½” thick)
1 red bell pepper (seeded and cut into large bite sized pieces)
1 orange bell pepper (seeded and cut into large bite sized pieces)
2 yellow bell peppers (seeded and cut into large bite sized pieces)
1 large zucchini (halved and sliced into half moons)
2 medium Japanese eggplants (sliced thin on the diagonal)
⅓ cup balsamic vinegar
½ cup extra virgin olive oil (plus a little extra to drizzle over the finished dish)
3 clove garlic (minced; about a level tablespoon)
1 tsp. thyme
salt (to taste)
pepper (to taste)
1 lemon (zested and halved)
⅓ cup feta cheese (crumbled)
2 tbsp. thinly sliced fresh mint
cooking spray
Instructions
Preheat the oven to 450º F and start chopping the veggies, placing them in a large bowl. Toss the cut veggies with the balsamic vinegar, olive oil, garlic, thyme, salt and pepper. Prepare a large baking sheet with the cooking spray, then evenly spread out the veggies. Take one lemon half and squeeze juice over the veggies, then roast in the pre-heated oven for 25 to 30 minutes. This dish can be served warm or room temperature. Right before serving, drizzle on a little more olive oil then sprinkle the feta cheese, lemon zest and sliced mint on top.
Recipe By:
Prep + Cook Time:
50 mins
Serving Size:
6 Servings
As featured in…
Jul. 01, 2009 Coupon Book
