This roasted vegetable dish is a vibrant, flavorful medley of aubergine, zucchini, paprikas, mushrooms, onions, and tomatoes. The vegetables are tossed in a savory and slightly sweet mixture of soy sauce, Provencal herbs, balsamic vinegar, and sugar, creating a rich, caramelized glaze as they bake. The vegetables become tender and slightly charred, bringing out their natural sweetness and umami flavor. This dish makes a perfect side for any meal and is a great way to incorporate a variety of healthy, flavorful vegetables into your diet. Whether served alongside grilled meats, pasta, or on its own, these roasted vegetables are sure to impress.
Preparation Time
- Total preparation and cooking time: 1 hour 20 minutes
Ingredients
- 1 aubergine (eggplant)
- 1 zucchini
- 2 paprikas (bell peppers)
- 300 grams mushrooms
- 2 onions
- 3 tomatoes
- 6 cloves garlic
- 50 ml vegetable oil
- 50 ml soy sauce
- 1 tablespoon Provencal herbs
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- 0.5-1 teaspoon salt
- Fresh parsley for garnish
Directions
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Prepare the Vegetables:
- Preheat your oven to 180°C (350°F).
- Wash and chop the aubergine, zucchini, paprikas, mushrooms, onions, and tomatoes into bite-sized pieces.
- Peel and mince the garlic cloves.
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Season the Vegetables:
- In a large bowl, combine the chopped vegetables and minced garlic.
- In a separate bowl, mix the vegetable oil, soy sauce, Provencal herbs, sugar, balsamic vinegar, and salt.
- Pour the seasoning mixture over the vegetables and toss well to coat evenly.
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Bake the Vegetables:
- Transfer the seasoned vegetables to a baking dish or a baking tray lined with parchment paper.
- Bake in the preheated oven for 60 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
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Serve:
- Once the vegetables are roasted and golden, remove from the oven.
- Garnish with freshly chopped parsley before serving.
Serving Suggestions
- Serve these roasted vegetables as a side dish with grilled chicken, steak, or fish for a balanced meal.
- Pair with a grain such as quinoa, couscous, or rice for a hearty vegetarian meal.
- Enjoy as a topping for pasta or pizza, or use them to add flavor to a grain bowl.
Cooking Tips
- Feel free to add any other vegetables you like, such as carrots, sweet potatoes, or eggplant, to customize the dish to your taste.
- If you prefer extra crispy vegetables, you can broil them for the last 5-10 minutes of cooking.
- For a touch of sweetness, you can drizzle a bit of honey or maple syrup over the vegetables before roasting.
Nutritional Benefits
- Aubergine (Eggplant): Rich in fiber, antioxidants, and vitamins, eggplant helps support heart health and reduce inflammation.
- Zucchini: Low in calories and high in vitamin C, zucchini is excellent for skin health and immune function.
- Paprikas (Bell Peppers): Packed with vitamins A and C, bell peppers are rich in antioxidants and help boost immunity.
- Mushrooms: A great source of vitamin D and fiber, mushrooms support immune health and digestive function.
- Tomatoes: High in vitamin C and lycopene, tomatoes help protect the skin and promote heart health.
Dietary Information
- This recipe is vegan and gluten-free, making it suitable for a wide range of dietary preferences.
- It’s also low in calories while being nutrient-dense, making it a great option for those looking to eat healthier without compromising on flavor.
Storage
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving. You can also enjoy them cold in salads or wraps.
Conclusion
This roasted vegetable dish is simple to prepare, yet packed with flavor and nutrients. The combination of savory soy sauce, sweet balsamic vinegar, and fragrant Provencal herbs creates a mouthwatering glaze that brings out the best in the vegetables. Whether served as a side dish or a main, this recipe is versatile, healthy, and guaranteed to please anyone at the table.
5 Frequently Asked Questions
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Can I use other herbs instead of Provencal herbs? Yes, you can substitute with other herbs such as Italian seasoning, thyme, rosemary, or oregano.
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Can I add potatoes to this dish? Yes, potatoes work great in this recipe! Just chop them into small cubes and roast them alongside the other vegetables.
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Can I make this dish ahead of time? Yes, you can prepare and roast the vegetables ahead of time. Store them in the refrigerator and reheat when ready to serve.
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Can I use a different oil instead of vegetable oil? Yes, you can use olive oil, avocado oil, or any other oil you prefer.
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How do I know when the vegetables are done roasting? The vegetables are done when they are tender and slightly caramelized around the edges. You can check with a fork to see if they’re soft inside.