Roasted Mediterranean Vegetables | Fronk Recipes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Serving platter
Ingredients
- 1 medium (about 14 ounces or 400g) eggplant, peeled and cut into 2-inch chunks
- 1 red bell pepper, cut into 2-inch pieces
- 1 yellow or orange bell pepper, cut into 2-inch pieces
- 8 ounces (230g) small zucchini, cut into 2-inch pieces
- 12 ounces (340g) cherry tomatoes, halved if larger than 2 inches in diameter
- 1 red onion, sliced
- 2 garlic cloves, grated on a microplane or finely chopped
- 1½ tsp kosher salt
- ½ tsp crushed red pepper flakes
- ½ cup (120ml) extra-virgin olive oil
- 1 to 2 teaspoons (5 to 10ml) balsamic vinegar
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