This Roasted Eggplant and Vegetable Medley is a delicious and colorful vegetable dish packed with flavors and textures. The combination of roasted eggplant, bell peppers, carrots, and tomatoes, along with aromatic garlic, onion, and parsley, makes for a hearty, satisfying meal or side dish. This dish is seasoned with salt, black pepper, and Provencal herbs, giving it a Mediterranean flair. It’s perfect for a healthy lunch or dinner and pairs wonderfully with grains like couscous, rice, or quinoa. The best part is that this recipe is simple to prepare, making it a great option for both beginners and experienced cooks.

Full Recipe:

Ingredients

Vegetables:

• 1 large eggplant
• 1 large pepper (red, yellow, or orange)
• 3 carrots
• 3 ripe tomatoes
• 1 onion
• 3 cloves of garlic
• A handful of fresh parsley (chopped)

Seasonings:

• Salt (to taste)
• Black pepper (to taste)
• Provencal herbs (such as thyme, rosemary, oregano) – 1 teaspoon
• Olive oil (3-4 tablespoons)
• Flour (for coating vegetables – about 3 tablespoons)

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Eggplant: Start by washing the eggplant and cutting it into medium-sized cubes (about 1 inch). Eggplant can sometimes be bitter, so if desired, sprinkle the cubed eggplant with a bit of salt and let it sit for 20 minutes. After 20 minutes, rinse and pat dry. This helps to remove any bitterness.
2. Pepper: Wash the large pepper, remove the seeds and stem, and cut it into strips.
3. Carrots: Peel the carrots and cut them into thin rounds or sticks. This ensures that they cook evenly and are tender once roasted.
4. Tomatoes: Wash the tomatoes and cut them into large chunks. Use ripe tomatoes for maximum flavor and juiciness.
5. Onion and Garlic: Peel the onion and slice it thinly. Mince the garlic cloves finely.

Step 2: Mix and Season the Vegetables

1. In a large mixing bowl, combine the eggplant, pepper, carrots, tomatoes, onion, and minced garlic.
2. Drizzle 3-4 tablespoons of olive oil over the vegetables, making sure they are lightly coated. This will help them roast to a nice golden color.
3. Sprinkle the vegetables with salt, black pepper, and Provencal herbs. The Provencal herbs add a wonderful Mediterranean flavor to the dish.
4. Add a few tablespoons of flour to the bowl and toss the vegetables until evenly coated. The flour helps create a crisp outer layer as the vegetables roast.

Step 3: Roast the Vegetables

1. Preheat your oven to 200°C (390°F).
2. Line a baking sheet with parchment paper or lightly grease it with olive oil. Spread the seasoned vegetables in a single layer on the baking sheet. Avoid overcrowding, as this will allow them to roast evenly.
3. Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes, or until they are golden brown and tender. Stir halfway through cooking to ensure even roasting.

Step 4: Garnish and Serve

1. Once the vegetables are done roasting, remove them from the oven and let them cool for a few minutes.
2. Transfer the roasted vegetables to a serving platter. Garnish with freshly chopped parsley for a burst of color and added freshness.
3. Serve the vegetables warm or at room temperature, either as a side dish, over rice or couscous, or with crusty bread to soak up the juices.

Cooking Tips

• Cut Evenly: When cutting vegetables, make sure to keep the pieces roughly the same size to ensure even cooking. This is especially important for root vegetables like carrots, which take longer to cook.
• Salt the Eggplant: Salting the eggplant before roasting helps to remove any bitterness and also reduces the amount of oil that the eggplant absorbs.
• Alternative Herbs: If you don’t have Provencal herbs, you can use a mix of dried thyme, rosemary, basil, and oregano. Feel free to experiment with the herbs you like best.
• Roasting Temperature: Make sure your oven is preheated to a high temperature (200°C/390°F). Roasting vegetables at a higher heat helps them caramelize and develop a richer flavor.
• Add Cheese: For extra richness, you can sprinkle crumbled feta cheese or Parmesan over the vegetables during the last few minutes of roasting. This will add a creamy, salty element that pairs beautifully with the roasted flavors.

Storage

• In the Refrigerator: Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven or on the stovetop for a quick meal or added to salads, wraps, or sandwiches.
• In the Freezer: These vegetables can also be frozen, although they may lose some texture when reheated. Freeze in a sealed container for up to 2 months. Thaw in the refrigerator and reheat in the oven to help restore some of the original crispness.

Nutritional Facts (Per serving, based on 6 servings)

• Calories: Approximately 110 kcal
• Protein: 2g
• Carbohydrates: 15g
• Fat: 6g
• Fiber: 4g
• Sugars: 6g
• Sodium: 150mg
• Vitamin A: 80% of the recommended daily intake
• Vitamin C: 60% of the recommended daily intake
• Calcium: 3% of the recommended daily intake
• Iron: 5% of the recommended daily intake

FAQs

1. Can I use other vegetables for this recipe?
   Yes, absolutely! This recipe is versatile, and you can add other vegetables such as zucchini, mushrooms, sweet potatoes, or bell peppers. Just keep in mind that different vegetables have different cooking times, so you may need to adjust accordingly.
2. What can I serve with these roasted vegetables?
   These roasted vegetables can be served as a side dish with grilled chicken, fish, or steak. They are also delicious on top of rice, couscous, or quinoa, and make a great filling for wraps or sandwiches.
3. Can I make this dish ahead of time?
   Yes, roasted vegetables can be made ahead and stored in the refrigerator. They taste great reheated and can be used in a variety of dishes, making them perfect for meal prep.
4. How do I make the vegetables less oily?
   To make the vegetables less oily, use a spray bottle to lightly coat the vegetables with oil, rather than pouring it directly from the bottle. Additionally, make sure to drain any excess oil on a paper towel after roasting.
5. Can I add protein to this dish?
   You can add a protein source such as chickpeas, tofu, or even chicken pieces to the vegetable mix before roasting to make this dish a complete meal. Chickpeas, in particular, roast beautifully and add a nice crunchy texture.

Conclusion
This Mediterranean Roasted Vegetable Medley is a simple and nutritious dish that brings the rich flavors of the Mediterranean to your table. The combination of eggplant, carrots, peppers, and tomatoes, enhanced by the fragrant Provencal herbs, makes this a comforting, aromatic, and colorful side dish or main. It’s perfect for any occasion, whether you’re hosting a dinner party or enjoying a relaxed family meal. These roasted vegetables are also incredibly versatile, making them suitable for serving with a wide range of dishes or even enjoying alone with a side of crusty bread. Try this easy and delightful recipe to add vibrant flavors and healthful ingredients to your meals!