Roasted Summer Vegetable Medley

Name: Roasted Summer Vegetable Medley
Cuisine: Mediterranean
Ingredients: 1 sm. Italian eggplant, peeled and cut into ¾” pieces; 1 med. red bell pepper, cut into 1” pieces; 1 med. red onion, peeled and 1” diced; 1 med. zucchini; ¼ cup Kosterina extra virgin olive oil; 1 tsp. sea salt; ¼ tsp. freshly ground black pepper; 4 med. garlic cloves, chopped; 3 TBSP. freshly squeezed lemon juice; 3 TBSP. Kosterina extra virgin olive oil; ½ tsp. sea salt; ¼ tsp. freshly ground black pepper

By Marilena Leavitt
September 7, 2018

By Marilena Leavitt

Roasted Summer Vegetable Medley

About this recipe:

This dish is the perfect summer side dish for your grilled steak or chicken. We love how versatile this dish is. You can grill it, or roast it - the choice is yours!

Ingredients

1 sm. Italian eggplant, peeled and cut into ¾” pieces
1 med. red bell pepper, cut into 1” pieces
1 med. red onion, peeled and 1” diced
1 med. zucchini
¼ cup Kosterina extra virgin olive oil
1 tsp. sea salt
¼ tsp. freshly ground black pepper
4 med. garlic cloves, chopped
3 TBSP. freshly squeezed lemon juice
3 TBSP. Kosterina extra virgin olive oil
½ tsp. sea salt
¼ tsp. freshly ground black pepper

Directions

Preheat the oven to 400° F.
Toss the eggplant, bell pepper, onion, and zucchini with the olive oil, salt, and pepper on a large sheet pan. Roast the vegetables for about 20 minutes, and then toss in the garlic. (Do not add it earlier or it will burn). Cook the vegetables for about 20 minutes more, turning once or twice with a spatula.
While the summer vegetables are cooking, make the dressing. Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl and set aside.
Place the vegetables in a medium bowl and while still warm, pour the dressing on the vegetables. Gently toss everything to combine. Taste and adjust the seasonings. Serve at room temperature.

Author notes

If grilling, you need to use a grilling basket with small holes.