Mediterranean Roasted Vegetables with Herbs |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A great way to enjoy vegetables when herbs are going crazy in the garden! I think this dish goes especially well with lamb. 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:
1. Preheat oven to 450 degrees.
2. 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.
3. 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.
4. Roast in oven at 450 degrees F for 30 minutes, stirring occasionally.
5. 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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