Italian Roasted Vegetables Recipe : The dish that perfectly encompasses the core qualities of Mediterranean cuisine is the roasted vegetables from Italy, which are a wonderful feast. This dinner is rich with tastes and colors, making it a wonderful choice for vegetarians as a side dish or even as a main entree. Vegans will find this meal to be an outstanding choice. A meal that is not only delicious but also helpful to one’s health is one that is formed by blending fresh vegetables, herbs, and olive oil. This type of food is a culinary masterpiece.
Italian Roasted Vegetables Recipe
Ingredients
- 2 medium zucchinis, sliced
- 2 medium yellow squash, sliced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large red onion, sliced
- 1 pint cherry tomatoes
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh basil leaves for garnish
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Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). All of the sliced veggies and garlic that has been minced should be mixed together in a large mixing bowl. Pour olive oil over the vegetables, then toss them to ensure that they are equally coated. You should sprinkle the vegetables with dried oregano, thyme, salt, and pepper, and then toss them once more to ensure that the spice is evenly distributed.
Place the vegetables that have been seasoned in an equal layer on a large baking sheet that has been lined with parchment paper. The veggies should be roasted in an oven that has been prepared for twenty-five to thirty minutes, or until they are soft and have a mild caramelization, stirring them midway through the cooking period. After it has finished cooking, take it out of the oven and top it with some fresh basil leaves. You can serve it hot as a side dish, or you can serve it as a light main meal with crusty bread.
Tips
In order to ensure that the vegetables are cooked evenly, cut them into uniform sizes. To ensure that the veggies roast evenly, make sure that the baking sheet is not overcrowded and that the vegetables are spread out in a single layer.
Allow yourself the freedom to personalise the vegetables in accordance with your requirements. Additional ingredients that would work well in this recipe are eggplant, mushrooms, or asparagus.
In order to enhance the flavour of the roasted veggies, you can sprinkle some grated Parmesan cheese on top of them before serving this dish.
Nutrition
- Calories: 150 kcal
- Total Fat: 8 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 20 mg
- Total Carbohydrates: 18 g
- Dietary Fiber: 5 g
- Sugars: 9 g
- Protein: 4 g
FAQ
Q.1) Can I make this recipe ahead of time?
To answer your question, yes, you may roast the vegetables ahead of time and then keep them in the refrigerator for up to three days in an airtight container. Reheating them in the oven or microwave is all that is required before serving them.
Q.2) Can I freeze the leftovers?
It is possible to freeze the roasted veggies; however, the texture of the vegetables may alter slightly when they are thawed. For the finest flavour and texture, it is recommended to consume them when they are still fresh.
Q.3) Can I use fresh herbs instead of dried?
The answer to your query is that you can use fresh herbs for dried ones in your cooking. You should keep in mind that the flavour of fresh herbs is quite mild, which means that you might need to use a higher quantity. This is something that you should keep in mind.
