Mediterranean Roasted Vegetable Medley with Hot Balsamic Dressing
Delight in this vibrant Mediterranean Roasted Vegetable Medley that blends the robust flavors of seasonal vegetables including fennel, red peppers, and aubergines, all oven-roasted to perfection. Tossed in a zesty dressing of rich balsamic vinegar and fruity extra virgin olive oil, the addition of capers gives a tangy kick that elevates the dish. This versatile recipe is perfect for any occasion and pairs wonderfully with a variety of main dishes or can be used as a base for lasagnas and pasta bakes. Given its incredible flavor and easy preparation, you'll find yourself reaching for this dish throughout the year. Use the freshest seasonal produce to make it even better! Don't forget to save those fragrant fennel fronds for a beautiful garnish.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
red peppers
3 (seeds removed and quartered)
garlic cloves
6 (peeled and halved)
onions
4 (peeled and quartered)
fennel bulb
1 (cut into wedges)
aubergines
2 (cut into chunky cubes)
tomatoes
6 (quartered)
capers
1 (tablespoon)
balsamic vinegar
3 (tablespoons)
extra virgin olive oil
3 (tablespoons)
salt
to taste
black pepper
to taste
Instructions
1
Preheat the oven to 250°C (475°F). Make sure to use a strong, rigid roasting tin that can withstand high heat.
2
Prepare your vegetables by cutting them into similar sizes to ensure even cooking. Place the quartered bell peppers, halved garlic cloves, quartered onions, fennel wedges, chunky aubergine cubes, and quartered tomatoes into the roasting tin.
3
In a bowl, whisk together the balsamic vinegar and extra virgin olive oil. Season the dressing generously with sea salt and freshly ground black pepper to taste.
4
Stir in the capers with the dressing mixture.
5
Drizzle the dressing mixture over the vegetables and gently toss them with a wooden spoon until they are evenly coated.
6
Transfer the roasting tin to the preheated oven and roast for 30 to 45 minutes. Keep an eye on them; you're looking for charred edges and softened vegetables that still hold their shape, but not too mushy.
7
Once roasted, remove from the oven. Serve hot as a side dish, or incorporate into other meals like lasagne, pasta bakes, or warm salads.
8
Allow any leftovers to cool before freezing them in zip-lock bags or airtight containers.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Roasted Vegetable Medley?
It is a vibrant dish featuring seasonal vegetables like fennel, peppers, and aubergines roasted and tossed in a hot balsamic and caper dressing.
What vegetables are included in this recipe?
The medley includes red peppers, garlic, onions, fennel bulb, aubergines, and tomatoes.
How should I prepare the red peppers?
The red peppers should have their seeds removed and be cut into quarters.
How many garlic cloves are used?
This recipe calls for 6 garlic cloves, which should be peeled and halved.
What is the recommended oven temperature?
Preheat your oven to 250°C (475°F) for the best results.
What kind of roasting tin should I use?
Use a strong, rigid roasting tin that can withstand high heat without warping.
How should the onions be cut?
Peel the four onions and cut them into quarters before roasting.
How is the fennel bulb prepared?
The fennel bulb should be cut into wedges for even roasting.
What size should the aubergines be?
The two aubergines should be cut into chunky cubes.
How do I prepare the tomatoes for roasting?
Take 6 tomatoes and simply cut them into quarters.
What ingredients are in the dressing?
The dressing consists of balsamic vinegar, extra virgin olive oil, capers, salt, and black pepper.
How much balsamic vinegar is needed?
You will need 3 tablespoons of balsamic vinegar.
What type of olive oil is recommended?
Extra virgin olive oil is recommended for its fruity flavor.
Why are capers added to the dish?
Capers provide a tangy kick that elevates the flavors of the roasted vegetables.
How long do the vegetables need to roast?
Roast the vegetables for 30 to 45 minutes until they have charred edges.
How can I ensure the vegetables cook evenly?
Cut all the vegetables into similar sizes to ensure they cook at the same rate.
Is this recipe suitable for vegans?
Yes, this Mediterranean Roasted Vegetable Medley is completely vegan.
Is this dish gluten-free?
Yes, all the ingredients listed are naturally gluten-free.
Can I freeze the roasted vegetables?
Yes, allow them to cool and then freeze them in zip-lock bags or airtight containers.
What can I do with leftover fennel fronds?
Save the fragrant fennel fronds to use as a beautiful garnish for the finished dish.
How should I serve this medley?
Serve it hot as a side dish, or use it as a base for lasagne and pasta bakes.
What should the texture of the vegetables be?
The vegetables should be softened and charred on the edges but still hold their shape rather than being mushy.
Can I use different seasonal vegetables?
Yes, you can adapt the recipe to use the freshest seasonal produce available to you.
What seasoning is suggested?
Season generously with sea salt and freshly ground black pepper to taste.
How many ingredients are in this recipe?
There are 11 ingredients in total, including the seasonings.
Is this considered a healthy recipe?
Yes, it is a healthy, vegetable-forward dish rich in nutrients and fiber.
How do I apply the dressing?
Whisk the dressing in a bowl, drizzle it over the vegetables, and toss them until evenly coated before roasting.
Can this be used in a warm salad?
Absolutely, these roasted vegetables are excellent when incorporated into warm salads.
Is this an easy recipe to follow?
Yes, it is categorized as an easy recipe involving simple chopping and roasting.
How many onions are used?
The recipe calls for 4 onions, peeled and quartered.