This is one simple dish but so versatile and delicious. “Mediterranean Roasted Veggies” Seasoned with balsamic vinegar, olive oil and oregano it is a perfect complement to pastas, meat, as a side dish for breakfast, so many possibilities!
I love making a big batch of these roasted veggies and keep it storage in my fridge so I can add a delicious and healthy serving of vegetables to every meal. This would actually be a great resolution for 2020. Who’s with me?
These veggies are so delicious they only last a couple of days in my fridge and they’re gone! Here are two of my favorite ways to eat these veggies. Both are vegetarian and delicious.
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Endless Possibilities!
Find recipe below.
Mediterranean Roasted Veggies
Ingredients
- 1 eggplant
- 1 zucchini
- 1 bell pepper
- 1/2 onion
- 2 tomato
- Olive Oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dry oregano
- salt and pepper to taste
Instructions
- Preheat oven to 425 Degrees
- Prepare the veggies. Cut all the veggies into 1/4″ size pieces. Make sure they all are the same size so they cook evenly.
- Transfer to a baking dish or baking sheet. Drizzle the vegetables with olive oil (I used about 3 tablespoons) and balsamic vingar. Sprinkle with the dry oregano, salt and pepper. Toss everything together.
- Bake for 30 to 40 minutes or until tender.
- Enjoy!