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There’s absolutely nothing wrong with roasted broccoli…except that it’s a bit of a snooze-fest after the fifth or sixth time. Give your side dish game a little variety with this recipe for roasted Mediterranean vegetables from Karen Tedesco’s cookbook, Family Style: Shared Plates for Casual Feasts.
“This vibrant jumble of Mediterranean vegetables needs a regular place in your life,” she writes. “I make it all year-round to add a taste of summer to the table. Roasting naturally sweet tomatoes and bell peppers makes them taste even more intense, while the eggplant turns soft, creamy and luscious.”
This dish works as a simple side, but it would also make an excellent base for a vegetarian supper, spooned over polenta, pasta or a pile of greens. “I also enjoy the vegetables for lunch in grain bowls,” Tedesco continues, “using cooked couscous, farro or quinoa.” (Genius.)
Reprinted with permission from Family Style by Karen Tedesco, Page Street Publishing Co. 2020.
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