Ingredients and Weight:
- Tomatoes, 3 lbs (sliced)
- Bell peppers (any color), 2 lbs (sliced)
- Zucchini, 2 lbs (sliced)
- Red onion, 1 lb (sliced)
- Garlic, 10 cloves (minced)
- Olive oil, 1 cup
- Dried oregano, 2 tbsp
- Dried basil, 2 tbsp
- Salt and pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, combine all the vegetables, garlic, olive oil, oregano, basil, salt, and pepper. Toss to coat.
- Spread the vegetables evenly on the prepared baking sheet.
- Roast in the preheated oven for 40-45 minutes, or until the vegetables are tender and caramelized.
- Serve hot or at room temperature.
Nutritional Information:
- Calories: 150 per serving
- Fat: 10g
- Protein: 3g
- Carbohydrates: 20g
- Fiber: 5g
Dish Characteristics:
- Vibrant and flavorful
- Healthy and nutritious
- Versatile and can be served as a side dish, appetizer, or main course
- Ideal for vegetarians and vegans
User Comments:
- "These roasted vegetables were a hit! The flavors were so well balanced."
- "I love how easy it is to make this dish. It's perfect for a weeknight dinner."
- "The vegetables were tender and juicy. I especially enjoyed the caramelized tomatoes."
- "This is a great recipe for using up leftover vegetables."
- "I highly recommend this dish to anyone who loves Mediterranean cuisine."
Special Precautions and Tips:
- If your tomatoes are particularly juicy, you can pat them dry with paper towels before slicing to prevent excess moisture.
- For a crispier texture, roast the vegetables for a few minutes longer.
- These vegetables can be marinated overnight for extra flavor.
- Serve with a side of hummus, tzatziki sauce, or pita bread for dipping.
