This recipe is one of those game changer recipes. It’s the kind of recipe that if you make it one time, you’ll be hooked. It’s a game changer because it’s super flavourful, full of good nutrition, relatively easy, and versatile. With our busy schedules a recipe that is versatile can make life so much easier.
How are these roasted caramelized vegetables versatile?
- They can be eaten on their own, toasty warm right out of the oven.
- They can be scooped on top of a warm bowl of brown rice to make a satisfying meal.
- They can be a wonderful topping for a leafy green salad.
- They can be served over top of a baked potato.
- They can be mixed into your favourite hummus recipe for a chunky, savoury hummus.
- They can be served over top some sweet potato toasts, or Ezekiel bread.
- They can be added to a soup to enhance the flavour.
This recipe yields a big batch that will serve 6 as a side dish.
1 eggplant, diced
2 medium red onions, diced
2 medium zucchinis, diced
1 pint grape tomatoes
2 green peppers, diced
1 orange pepper, diced
6 cloves garlic, crushed
1/4 cup balsamic vinegar
1/4 cup za’atar
salt and pepper to taste
- Preheat oven to 400.
- Place all ingredients in a large mixing bowl, and toss really well. Spread over 2 parchment-lined baking sheets. Place one cookie sheet on lower rack of oven and one baking sheet on top rack of oven.
- After 30 minutes of roasting, switch the position of the baking sheets, so that the one from the bottom is moved to the top, and the one from the top is moved to the bottom. Then roast another 30 minutes. Depending on how carmalized you want your veggies, you may leave the vegetables in the oven a little longer. The longer you leave them, the more shrivelled up and caramelized they become – this is your personal taste.
- Serve in one of the ways as mentioned above.