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.
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.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.