Make Ahead

Oven-RoastedĀ Vegetables

August 14, 2013
Author Notes

I love all kinds of vegetables and in the Italian tradition, roasting or grilling them brings out the best flavor and texture. I created this original recipe one summer when I had an abundance of organic vegetables and needed a dish to satisfy my summer cravings. Serve these vegetables as a spread for sandwiches or try it combined with cooked pasta or risotto for a light vegetarian meal. I love it as an appetizer, served with toasted bruschetta and fresh herbs. —cucina di mammina

  • Serves 4-5 people
Ingredients
  • 1 bunch baby purple Italian eggplant
  • 1-2 packets baby bella or white button mushrooms, quartered
  • 2-3 garlic cloves, peeled and sliced
  • 1 red or sweet yellow onion, peeled and sliced
  • fresh basil leaves
  • fresh parsley leaves
  • good quality white wine
  • salt & pepper to taste
  • olive oil
  • 1/2 fresh lemon, zest and juice
In This Recipe
Directions
  1. Wash and dry all the vegetables. Peel the eggplant to remove most of peel; cut into small chunks. Chop the roma tomatos and slice up the onion into small to medium slices.
  2. Cut the mushrooms into quarters and combine all the chopped veggies on to a large metal baking tray. Chop the garlic cloves and scatter over your vegetable mixture; season with salt and pepper to taste. Add a splash of white wine, small squeeze of lemon juice and a good drizzle of olive oil; combine well.
  3. Place the combined vegetable mixture in a preheated oven (425 to 445 degrees fahrenheit.)
  4. Roast the vegetables until soft and tender. Use a metal spatula to move the mixture around during the roasting to make sure all pieces cook well and are coated with the seasonings.
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