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Mediterranean Roasted Eggplant and Veggies Delight

Mediterranean Roasted Eggplant and Veggies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium eggplants diced
  • 1 large zucchini diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup olive oil
  • 2 teaspoons dried oregano
  • Salt and pepper to taste
  • 2 tablespoons balsamic vinegar
  • Fresh basil for garnish

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the vegetables by dicing the eggplant, zucchini, and bell peppers while halving the cherry tomatoes.
  3. Place all the diced vegetables and halved tomatoes in a large mixing bowl.
  4. Drizzle the olive oil over the vegetables, adding salt, pepper, oregano, and balsamic vinegar. Toss well.
  5. Spread the vegetables evenly on a baking sheet lined with parchment paper.
  6. Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through.
  7. Once roasted, take the vegetables out of the oven and let them cool slightly before serving.
  8. Garnish with fresh basil before serving for added flavor.