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.
1 medium (about 14 ounces or 400g) eggplant, peeled and cut into 2-inch chunks
1 red bell pepper, cut into 2-inch pieces
1 yellow or orange bell pepper, cut into 2-inch pieces
8 ounces (230g) small zucchini, cut into 2-inch pieces
12 ounces (340g) cherry tomatoes, halved if larger than 2 inches in diameter
1 red onion, sliced
2 garlic cloves, grated on a microplane or finely chopped
1½ tsp kosher salt
½ tsp crushed red pepper flakes
½ cup (120ml) extra-virgin olive oil
1 to 2 teaspoons (5 to 10ml) balsamic vinegar
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the eggplant, red and yellow bell peppers, zucchini, tomatoes, onion and garlic, then add the salt, crushed red pepper and olive oil. Toss with your hands to coat everything evenly.
3. Transfer the vegetables to the baking sheet, and spread them out in an even layer. Roast until the eggplant is soft and golden brown and the tomatoes are bursting with juice, 25 to 30 minutes.
4. Drizzle with the balsamic vinegar before serving.