Oven Roasted Vegetables are a colorful, healthy, and easy side dish! The result is a tender, caramelized, delicious vegetable perfect to serve your favorite meat or as a healthy vegan/vegetarian main course.
Author: Nectaria
Servings: 6 people
INGREDIENTS
3 medium size eggplants, cut into one-inch chunks
2 red bell peppers, sliced
6 medium size potatoes, peeled
6 mediums size zucchini, cut into one-inch chunks
2 mediums size onions, sliced
3 medium size ripe tomatoes, cut into one-inch chunks
7 garlic cloves, sliced
1 small bunch parsley, chopped
1 tablespoon dried thyme
1 teaspoon dried basil
½ tablespoon oregano
2 tablespoons fresh spearmint, chopped
¾ cup olive oil
salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 180℃/ 356℉.
Cut the potatoes into large pieces.
Wash the potatoes in cold water, then drop the potatoes into a large pot and pour in water to cover them. Add salt, and then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat and simmer the potatoes uncovered, for 10 minutes. Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
Place the potatoes, veggies and all the rest of the ingredients in a large mixing bowl, season with salt and pepper and toss to combine.
Spread vegetables evenly on a large roasting pan.
Roast for 45 to 50 minutes in the preheated oven, stirring every 15 minutes, or until vegetables are cooked through and browned.