Roasted Mediterranean Vegetables

Winter time is the season where our bodies crave warmer foods and heartier vegetables. We are on the rise with the sun, gaining more light as the earth makes way to the spring solstice. 

So what better way to celebrate the sun than through the heart, soul and flavors of the Mediterranean. My soul has deep connections to the Mediterranean, and during my travels there, I never tasted such purity in the food. The freshness of the ingredients coupled with the methods of cooking is some of the best on the planet. I think it's safe to say that the Mediterranean attracts people due to its energy of the sun, land, ocean and food. 

Chopped versus sliced vegetables affect the cooking time. Chopped vegetables requires a longer roasting time than sliced. Double the recipe if you want to make a bigger batch, and roast longer if you prefer chopped vegetables instead of sliced. I made a small batch because roasted vegetables taste best fresh. There is nothing wrong with leftovers, but double the recipe for larger parties of four or more. 

Enjoy! 

Roasted Mediterranean Vegetables
Prep Time: 5-7 minutes
Cook Time: 20-22 minutes
Serves 2-3

Ingredients: 
2 tbsp fresh basil, chopped
2 stems of fresh oregano, leaves removed
1 tbsp fresh parsley, chopped
1 garlic clove, minced
3 tbsp olive oil
pinch of salt
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1 white skinned potato sliced
1 zucchini, sliced
1 small eggplant, sliced
3 mushrooms, sliced
1/2 heaping cup cherry tomatoes 

Directions:
Preheat the oven to 400 degrees. Wash and prep the vegetables. In a bowl mix together the first batch of ingredients (oil + herbs). 

Grease a baking pan. 

Dip or use a pastry brush to cover both sides of the potatoes. Roast for 10 minutes. Next, dip or brush the oil mixture on the remaining vegetables and add them with the potatoes. Once on the pan, pour any remaining herbs/oil on top of the vegetables. Roast for an additional 10-12 minutes. Serve Warm. 

Let's Connect! Check out our other roasted side dishes. Save all MBSF recipes in your Yummly inbox! 

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4-Ingredient Roasted Balsamic Fennel

Agave-Mandarin Roasted Rainbow Carrots

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