Roasted Mediterranean Vegetables

Roasted Mediterranean Vegetables created by Andrew Purcell

A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :)

Ready In:
1hr
Serves:
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ingredients

directions

  • Preheat oven to 425°F.
  • Prepare a shallow roasting dish with nonstick cooking spray.
  • Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
  • Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
  • Drizzle sauce over the mixed vegetables and toss to coat.
  • Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.
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@Starrynews
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@Starrynews
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"A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :)"

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  1. Andrew Purcell
    Roasted Mediterranean Vegetables Created by Andrew Purcell
  2. Andrew Purcell
    Roasted Mediterranean Vegetables Created by Andrew Purcell
  3. Andrew Purcell
    Roasted Mediterranean Vegetables Created by Andrew Purcell
  4. Karen B.
    I just made this on the weekend after reading so many positive reviews and will NOT be making it again. It was easy to make, but I found it very bland. Maybe if I increased the amount of salt and pepper I used it would have been better? Cook time was very accurate though.
  5. Rosemary E.
    Big hit with everyone. Roasted it a little longer at 350 half way through to cook the potatoes. It also cooked the pork. Added zucchini. Cooked mushrooms and kale on the side. Fabulous meal!
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