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RAINBOW ROASTED VEGGIES

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I adore veggies and the more colorful the better. I also love those one dish winners that take no time at all. And these caramelized veggies couldn’t be easier or more delicious.

They are so versatile. Serve them room temperature as a grilled veggie appetizer alongside some crusty bread, or warm alongside your main. You can also throw them over a bed of lettuce and add a drizzle of balsamic vinegar to create the perfect salad. Or pair them with pasta, cous-cous, quinoa or rice for a vegetarian meal.

So there you have it…. One recipe served seven ways. You have gotta love that.

xxx Chef MM

RAINBOW ROASTED VEGGIES

US (Imperial)

Print Ingredients

2 yellow squash cut into spears

2 zucchinis cut into spears

3 baby eggplants cut into spears

1 orange pepper cut into wedges

2 ripe tomatoes cut into chunks

1 red onion cut into chunks

2 TBS Italian seasoning (mix of thyme, oregano, basil and
rosemary)

¼ cup olive oil

¼ cup balsamic vinegar

Coarse salt and black pepper

Good Italian olive oil to finish

Handful of chopped Italian Parsley to garnish

InstructionsPreheat the oven to 400 F

Cut all the veggies and place them in a large bowl. Add the Italian seasoning, olive oil, balsamic vinegar, salt and pepper. Mix the veggies to coat evenly.

Place the veggies on a baking sheet grouping them by color. Roast on the middle rack of the oven for 1- 1 ¼ hours turning mid-way during cooking until golden and caramelized.

Drizzle with a good quality olive oil and garnish with some fresh Italian parsley.

CHEF’S TIP
Serve them room temperature alongside some crusty bread, warm alongside your main. Throw them over a bed of lettuce and add a drizzle of balsamic vinegar to create the perfect salad. Or pair them with pasta, cous-cous, quinoa or rice for a vegetarian meal.

SERVES 4-6

EU (Metric)

Print Ingredients

2 yellow squash cut into spears

2 zucchinis cut into spears

3 baby eggplants cut into spears

1 orange pepper cut into wedges

2 ripe tomatoes cut into chunks

1 red onion cut into chunks

2 TBS Italian seasoning (mix of thyme, oregano, basil and
rosemary)

¼ cup olive oil

¼ cup balsamic vinegar

Coarse salt and black pepper

Good Italian olive oil to finish

Handful of chopped Italian Parsley to garnish

InstructionsPreheat the oven to 200 C

Cut all the veggies and place them in a large bowl. Add the Italian seasoning, olive oil, balsamic vinegar, salt and pepper. Mix the veggies to coat evenly.

Place the veggies on a baking sheet grouping them by color. Roast on the middle rack of the oven for 1- 1 ¼ hours turning mid-way during cooking until golden and caramelized.

Drizzle with a good quality olive oil and garnish with some fresh Italian parsley.

CHEF’S TIP
Serve them room temperature alongside some crusty bread, warm alongside your main. Throw them over a bed of lettuce and add a drizzle of balsamic vinegar to create the perfect salad. Or pair them with pasta, cous-cous, quinoa or rice for a vegetarian meal.

SERVES 4-6

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