Roasted Vegetable Menucci 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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Vegetables and Cheese
Method
Instructions
- 1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Chop the red bell pepper, eggplant, zucchini, and broccoli into bite-sized pieces. Slice the onion and black olives.
- 2
Roast Garlic
Wrap the whole bulb of garlic in aluminum foil and drizzle with olive oil. Roast in the oven for about 30 minutes until soft.
- 3
Roast the Vegetables
In a large bowl, toss the chopped vegetables (bell pepper, eggplant, zucchini, broccoli, and onion) with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
- 4
Caramelize the Onions
In a pan, heat a tablespoon of olive oil over medium heat. Add the sliced onions and cook until they become golden and caramelized, about 15 minutes.
- 5
Combine Ingredients
Once roasted, remove the vegetables from the oven and let them cool slightly. Squeeze the roasted garlic out of the skins and mix it with the roasted vegetables, caramelized onions, black olives, and pecorino romano cheese.
- 6
Assemble the Dish
Transfer the vegetable mixture into a baking dish and top with shredded mozzarella cheese.
- 7
Bake
Bake in the oven for an additional 15-20 minutes, or until the mozzarella is melted and golden brown.
- 8
Serve
Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious roasted vegetable menucci!
