Name: Roasted Tuscan Vegetables with Herbs and Olive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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

Roasted Tuscan Vegetables with Herbs and Olive Oil

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A colorful medley of roasted zucchini, bell peppers, eggplant, onions, and cherry tomatoes, enhanced with balsamic vinegar and fragrant herbs.

Author: Don Nicholas
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

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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.

Find it online: https://foodgardening.mequoda.com/recipe/roasted-tuscan-vegetables-with-herbs-and-olive-oil/