Roasted Vegetable Recipe
A blend of roasted peppers, eggplant, zucchini, roasted garlic, black olives, pecorino romano, caramelized onions, broccoli, & mozzarella
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Ingredients
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Roasted Vegetables
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Vegetables
Chop the red and yellow bell peppers, eggplant, zucchini, onion, and broccoli into bite-sized pieces. Set aside.
- 3
Caramelize the Onions
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook until caramelized, about 15-20 minutes. Stir occasionally and set aside.
- 4
Roast Garlic
Cut the top off the garlic head, drizzle with olive oil, wrap in aluminum foil, and place in the oven for 30-35 minutes until soft.
- 5
Roast the Vegetables
In a large bowl, combine chopped peppers, eggplant, zucchini, broccoli, black olives, caramelized onions, salt, pepper, and oregano. Drizzle with remaining olive oil and toss to coat. Spread evenly on a baking sheet.
- 6
Bake
Roast the vegetable mixture in the preheated oven for about 25-30 minutes, or until tender and slightly charred.
- 7
Add Cheeses
Remove the roasted garlic from the oven, squeeze out the cloves into a bowl, and mash them. Spread the garlic over the roasted vegetables. Sprinkle with pecorino romano and mozzarella cheese, then return to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.
- 8
Serve
Once done, remove from the oven and let cool slightly before serving. Enjoy your roasted vegetable blend!
