Mediterranean Roasted Veggie Platter
Basic oven roasted method for perfect veggies
Equipment
- oven
Ingredients
- 7 each sweet baby bell peppers
- 1 each Italian eggplant
- 1 bunch green asparagus
- 1 bunch white asparagus
- ½ cup mixed olives from jar
- ½ cup artichoke hearts from jar
- 1 ea salt and pepper to taste
- 1 tsp olive oil
- ½ each lemon
Instructions
- preheat oven to 400
- Cut eggplant in half and score with crosscut then sprinkle with salt and smoked paprika
- Trim asparagus and save woodier ends for soups
- Spread 1 tsp olive oil on large sheet pan with your hand out to the edges.
- Lay out all veg in one layer sprinkle with salt and pepper and roast in oven for 20 minutes turning once halfway
- Let cool and serve on a platter with mixed olives, artichokes and lemon.
Notes
This recipe and method works well for oven roasting other vegetables as well. You can try using zucchini, squash, cubed potatoes, and mushrooms. The sky is the limit.
Tried this recipe?Let us know how it was!