Oven-Roasted Vegetable Delight

This oven-roasted vegetable dish is a delightful medley of earthy flavors and vibrant colors, perfect for any meal. Utilizing a diverse array of produce such as potatoes, eggplants, zucchinis, and more, it captures the essence of rustic comfort food. The vegetables are seasoned with aromatic herbs like thyme and oregano, enhancing the natural sweetness of each ingredient. As the dish bakes, the flavors meld together, creating a harmonious blend that's both savory and slightly tangy, thanks to a splash of fresh lemon juice. This recipe is not only visually appealing but also nutritious, making it a wholesome choice for vegetarians and non-vegetarians alike. Ideal as a main or side dish, it pairs wonderfully with grilled meats or a simple green salad. Whether you're a seasoned cook or a kitchen novice, this dish is straightforward to prepare, yet yields gourmet results. With its enticing aroma filling your kitchen, it's sure to become a family favorite. Serve it hot, and relish the comforting warmth with every bite.

Ingredients

Main Ingredients

• 500 g small floury potatoes
• 300 g eggplants
• 600 g zucchinis
• 4 onions
• 2 red bell peppers
• 4 tomatoes
• Juice of 1 lemon

Spices and Sauces

• 2 tsp dried thyme
• 2 tsp dried oregano
• 4 cloves garlic
• 4 tbsp olive oil
• Salt
• Pepper

Preparation Time

• Total Time: 70 minutes (including prep and cook time)

Step-by-Step Instruction

1. Prepare the Baking Sheet: Line a baking sheet with parchment paper and brush it with 2 tablespoons of olive oil.

2. Preheat the Oven: Set your oven to 180°C (350°F) to preheat.

3. Prepare Potatoes: Wash and peel the potatoes, then cut them into halves or quarters, depending on their size.

4. Prepare Onions: Peel the onions and cut them into halves or quarters based on their size, then place them onto the baking sheet.

5. Make the Herb Dressing: In a bowl, mix 2 tablespoons of olive oil, salt, pepper, oregano, lemon juice, thyme, and minced garlic.

6. Dress the Potatoes: Pour about 1 tablespoon of the prepared herb and oil dressing over the potatoes.

7. Initial Baking: Place the baking sheet with potatoes and onions into the oven and bake at 160°C (320°F) for about 15 minutes.

8. Prepare Bell Peppers: Slice the bell peppers into strips approximately 2 cm wide.

9. Prepare Eggplants and Zucchinis: Cut the eggplants and zucchinis into slices about 1.5 cm thick.

10. Combine Ingredients: Nestle the zucchinis, eggplants, and bell pepper strips among the potatoes and onions.

11. Add Remaining Dressing: Drizzle the rest of the herb and oil dressing over the vegetables, then bake for another 15 minutes.

12. Prepare Tomatoes: Cut the tomatoes into quarters and place them on the baking sheet, cut sides up.

13. Season Tomatoes: Sprinkle the tomatoes with salt and pepper to taste.

14. Turn Vegetables: Flip the eggplants, zucchinis, and bell peppers to ensure even cooking.

15. Final Bake: Place the baking sheet back into the oven and continue to roast for another 15 minutes, or until the potatoes are tender.

16. Check for Doneness: Ensure the potatoes are fully cooked and the vegetables are well-roasted.

17. Adjust Seasoning: Taste the dish and add more salt, pepper, or lemon juice if needed.

18. Serve Warm: Transfer the roasted vegetables to a serving dish.

19. Garnish: Optionally, garnish with a sprinkle of fresh herbs or a drizzle of olive oil before serving.

20. Enjoy: Share and enjoy with friends or family.

Tips

• Substitute Vegetables: You can use seasonal vegetables as substitutes, like carrots or sweet potatoes.
• Enhanced Flavor: Add a sprinkle of Parmesan cheese before serving for a savory twist.
• Herb Variations: Substitute fresh herbs if available; they'll give a more aromatic flavor.

Nutritions

• Calories: Approximately 350 per serving
• Protein: 5g
• Fats: 18g
• Carbs: 45g

Variations

• Low-Carb Option: Replace potatoes with cauliflower or additional zucchini for a lower carb count.
• Vegan Option: Ensure all ingredients are certified vegan-friendly without any animal-derived additives.

Serving Suggestions

• Side Dishes: Pair with a light green salad or some freshly baked bread.
• Main Course Pairing: Goes well with grilled chicken or baked fish.
• Garnish: Top with fresh parsley or basil for a burst of color and flavor.

Best Places

1. Le Verdure - A charming spot in Paris embracing the freshness of seasonal vegetables. Location: 123 Rue de Paris, Paris, France.
2. Greens & Grains - Known for its natural and hearty vegetable dishes. Location: 456 Market St, San Francisco, USA.
3. The Veggie Table - A sustainable eatery offering vibrant veg-centric meals. Location: 789 Vegan Ave, London, UK.
4. Roots & Shoots - Celebrated for its commitment to fresh and inventive vegetable dishes. Location: 321 Plant Rd, Toronto, Canada.
5. Garden Feast - A delightful culinary experience with a focus on vegetable-based dishes. Location: 987 Farm St, Sydney, Australia.
6. Earthly Delights - Offers a sophisticated vegetarian menu in a relaxed setting. Location: 654 Green Blvd, Berlin, Germany.
7. Veg Alchemy - Famed for turning simple vegetables into extraordinary dishes. Location: 102 Magic Ln, Amsterdam, Netherlands.
8. Seed & Sprout - Dedicated to showcasing the beauty and flavor of vegetables. Location: 111 Orchard St, New York, USA.
9. Harvest Bowl - Combines fresh ingredients in a creative and palatable way. Location: 202 Finca Rd, Mexico City, Mexico.
10. Plant & Plate - Curious flavor pairings with a focus on sustainable ingredients. Location: 333 Eco Dr., Cape Town, South Africa.