If you’re looking for a way to prepare vegetables that’s both healthy and delicious, you’ll love this easy and flavorful oven-roasted vegetable recipe. Instead of frying or boiling, this method preserves the nutrients in the vegetables while intensifying their natural flavors. It’s a great way to enjoy a variety of vegetables, and the result is a hearty, wholesome dish that’s perfect for any meal.

This recipe is perfect for anyone who wants to add more vegetables to their diet without compromising on taste. With just a few basic ingredients and some simple preparation steps, you’ll have a nutritious and satisfying meal in no time!

Full Recipe:

Ingredients:

• 1 eggplant
  Salting helps remove excess moisture and bitterness from the eggplant.
• 2 onions, sliced
• 1 carrot, sliced
• 1 teaspoon salt
  To season the vegetables and bring out their natural flavors.
• 1 teaspoon black pepper
• 1 teaspoon red pepper
  Adds a bit of heat to the dish. Adjust to your taste.
• 1 teaspoon oregano
  For an aromatic Mediterranean flavor.
• 3 tablespoons olive oil
  Helps the vegetables roast evenly and adds richness.
• 3 bell peppers, sliced
• 1 zucchini, sliced
• 200g (2 cups) mushrooms, chopped
• 5 cloves garlic, minced
• 2 tablespoons Greek yogurt or sour cream
  Adds a creamy, tangy finish to the dish.
• Chives, chopped (for garnish)
• Dill, chopped (for garnish)
• 1 clove garlic, minced (for the dressing)
• 200g (1.5 cups) canned white beans (optional)
  For extra protein and heartiness.
• 15ml (1 tablespoon) balsamic vinegar
  Adds a tangy, slightly sweet flavor.
• 200g (1 cup) cheese (optional)
  Use your favorite melting cheese for a richer, more indulgent version of the dish.

Instructions:

1. Prepare the Eggplant

• Start by slicing 1 eggplant and sprinkling it with salt. Leave it to sit for 15 minutes. This step helps to draw out any bitterness and excess moisture from the eggplant, ensuring a better texture when roasted.

2. Prepare the Vegetables

• While the eggplant is resting, slice 2 onions, 1 carrot, and 3 bell peppers. Place the sliced vegetables in a large mixing bowl.
• Add 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of red pepper, and 1 teaspoon of oregano to the bowl.
• Drizzle with 3 tablespoons of olive oil and mix everything thoroughly so that the vegetables are evenly coated with seasoning and oil.

3. First Round of Roasting

• Preheat your oven to 200°C (400°F). Spread the seasoned vegetables (onions, carrots, and peppers) on a baking sheet in a single layer. Roast in the oven for 20 minutes.

4. Prepare the Rest of the Vegetables

• While the vegetables are roasting, slice 1 zucchini and prepare 200g (2 cups) of mushrooms by chopping them into bite-sized pieces.
• After 15 minutes, pat the eggplant slices dry with a paper towel to remove excess water.

5. Second Round of Roasting

• After the first 20 minutes of roasting, remove the baking sheet from the oven. Add the zucchini, mushrooms, eggplant slices, and 5 cloves of minced garlic to the mix. Stir everything together to distribute the new vegetables.
• Return the baking sheet to the oven and roast for an additional 15 minutes at 200°C (400°F).

6. Prepare the Dressing

• While the vegetables are finishing in the oven, prepare a simple yogurt dressing. In a small bowl, combine 2 tablespoons of Greek yogurt or sour cream, 1 minced garlic clove, and a drizzle of balsamic vinegar (15 ml).
• Stir in some chopped chives and dill to add freshness and a hint of herbal flavor.

7. Optional: Add Beans and Cheese

• If you’re using 200g (1.5 cups) canned white beans, drain and rinse them before adding to the roasted vegetables.
• For a cheesy finish, sprinkle 200g (1 cup) of your favorite cheese (like mozzarella or cheddar) on top of the vegetables. Return the dish to the oven and bake for an additional 5 minutes, just long enough for the cheese to melt and become golden.

8. Finish and Serve

• Once the vegetables are done roasting and the cheese has melted, remove the dish from the oven.
• Drizzle the yogurt dressing over the top of the roasted vegetables and garnish with some extra fresh chives and dill for a burst of color and flavor.
• Serve hot, and enjoy your nutritious, flavorful oven-roasted vegetable dish!

Tips for Success:

• Even Slicing: For the best roasting results, make sure all your vegetables are sliced evenly. This will ensure they cook at the same rate.
• Experiment with Vegetables: Feel free to add other vegetables like squash, cherry tomatoes, or cauliflower for variety. This recipe is versatile, so you can swap in whatever you have on hand.
• Spice it Up: If you like heat, consider adding some crushed red pepper flakes or cayenne pepper to the seasoning mix. You can also experiment with herbs like thyme, rosemary, or basil to change up the flavor profile.
• No Yogurt? No Problem!: If you don’t have Greek yogurt or sour cream, you can make a quick lemon-tahini dressing by mixing tahini, lemon juice, and water. It will still provide a creamy and tangy element to complement the vegetables.

Storage and Reheating:

• Refrigerator: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. They reheat well in a microwave or oven.
• Freezer: These roasted vegetables can be frozen in a freezer-safe container for up to 3 months. When you’re ready to enjoy them, thaw in the fridge overnight and reheat in the oven at 180°C (350°F) until warmed through.

Nutritional Information (per serving):

• Calories: 240 kcal
• Protein: 7g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 8g
• Sugar: 7g

Note: The nutritional values will vary depending on whether you include optional ingredients like cheese and beans.

 

FAQs:

1. Can I use different vegetables in this recipe?
Yes! This recipe is very flexible. You can use any vegetables you like, such as squash, cauliflower, tomatoes, or Brussels sprouts. Adjust the cooking times accordingly based on the vegetables you choose.

2. Do I need to peel the eggplant?
It’s not necessary to peel the eggplant. The skin becomes tender when roasted, but if you prefer a softer texture, feel free to peel it.

3. Can I make this dish ahead of time?
Absolutely! You can prepare and roast the vegetables ahead of time and store them in the fridge. When ready to serve, simply reheat them and add the yogurt dressing and optional cheese.

4. What can I substitute for the Greek yogurt?
If you’re dairy-free, you can use plant-based yogurt or even make a tahini or lemon dressing. Hummus can also be a delicious alternative to yogurt in this dish.

5. How do I make this recipe vegan?
To make this recipe fully vegan, use plant-based yogurt and skip the cheese, or use a vegan cheese alternative.