Stephanie Banks
@stebanaroma
Mediterranean Roasted Vegetable Medley
A vibrant and flavorful dish featuring a medley of roasted vegetables, including potatoes, bell peppers, fennel, and zucchini, all drizzled with balsamic vinegar and infused with fresh rosemary. Perfect as a side dish or a vegetarian main course, this recipe is both healthy and satisfying.
Details
- Cuisine:mediterranean
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:10
- Views:4
Recipe Information
- Prep time30 min.
- Cook time1 min.
- Total time31 min.
- Servings4
Ingredients
- 6 large, diced
- 2, diced
- 1, diced
- 1, diced
- 6 cloves
- 6 tablespoons
- 2 teaspoons
- 2 teaspoons
- 1/4 cup, chopped
- 1/2 cup
Cooking Instructions
Follow our step-by-step guide on how to make Mediterranean Roasted Vegetable Medley.
Step 1
Start by preheating your oven to a cozy 400°F (200°C), setting the stage for a delicious roast.
Step 2
In a generous baking dish, toss together diced potatoes, vibrant red bell peppers, aromatic fennel, fresh zucchini, and minced garlic.
Step 3
Drizzle a good amount of olive oil over the colorful medley, making sure every piece is beautifully coated.
Step 4
Next, sprinkle on some salt, vegetable bouillon powder, and fragrant chopped rosemary, then give everything a gentle stir to blend those flavors together.
Step 5
Now, it’s time to let the magic happen—slide the baking dish into your preheated oven and roast the vegetables for about an hour.
Step 6
Remember to stir occasionally, allowing them to become tender and develop a lovely golden hue.
Step 7
Once they’re perfectly roasted, add a splash of balsamic vinegar for a delightful tang, and serve your vibrant dish immediately.
Step 8
Enjoy the warmth and comfort of this hearty vegetable medley!.