Previous
The beauty of Tuscan cooking lies in simplicity—seasonal vegetables, aromatic herbs, and a drizzle of olive oil. Roasted to perfection, these vegetables celebrate the rich flavors of the land with every caramelized bite.
Print
Roasted Tuscan Vegetables with Herbs and Olive Oil
A colorful medley of roasted zucchini, bell peppers, eggplant, onions, and cherry tomatoes, enhanced with balsamic vinegar and fragrant herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Sides & Sauces
Ingredients
Scale
- 2 zucchinis, sliced
- 2 yellow bell peppers, sliced
- 1 eggplant, diced
- 1 red onion, sliced
- 1 pint cherry tomatoes
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine zucchinis, bell peppers, eggplant, red onion, cherry tomatoes, and garlic.
- Drizzle olive oil and balsamic vinegar over the vegetables. Add rosemary, thyme, salt, and pepper. Toss to coat evenly.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.
