MEDITERRANEAN ROASTED VEGETABLES WITH HERBS

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Mediterranean Roasted Vegetables with Herbs image

A great way to enjoy vegetables when herbs are going crazy in the garden! I think this dish goes especially well with lamb.

Provided by PalatablePastime

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

1 eggplant, cut into 1 inch wide fingers
3 zucchini, cut into 1/2 inch wide slices
3 onions, cut into wedges
3 carrots, cut into 1 inch pieces
6 sun-dried tomatoes, chopped
3 summer squash, cut into chunks
1 red bell pepper, cored,seeded,and cut into chunks
1 celery rib, coarsely chopped
1 cup fresh green beans, trimmed and chopped
1/3 cup oil cured pitted black olives
1/2 cup fresh basil leaf
1/3 cup fresh marjoram leaves
3 -4 sprigs fresh rosemary
3 -4 sprigs fresh thyme
3 tablespoons olive oil
salt
fresh ground black pepper
5 cloves garlic, sliced
3 cups grape tomatoes, pierced with a toothpick

Steps:

  • Preheat oven to 450 degrees.
  • Toss together the eggplant, zucchini, onions, carrots, sun-dried tomatoes, squash, bell pepper, celery, green beans, olives, basil, marjoram, rosemary, thyme, and 1 1/2 tablespoons of olive oil in a large mixing bowl.
  • Spread remaining 1 1/2 tablespoons of oil in shallow roasting pan or large baking sheet and place vegetables on top, spreading out; season with salt and black pepper to taste.
  • Roast in oven at 450 degrees F for 30 minutes, stirring occasionally.
  • Top with garlic and grape tomatoes and cook another 15-20 minutes or until vegetables are tender, still stirring once in awhile; cooking time may vary depending on size of vegetable pieces so check your vegetables towards the end of cooking.

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