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Roasted Mediterranean Vegetables

Here's how you make Roasted Mediterranean Vegetables
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  • Servings: 6
  • Prep: 10m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 to 1 1/4 pound eggplant (3 Japanese eggplants, halved lengthwise and then cut cross-wise into 1 inch pieces)
  • 651 grams zucchini (3 zucchini, cut into 1 inch rounds)
  • 1 red bell pepper (cut into 1 inch pieces)
  • 1 yellow bell pepper (cut into 1 inch pieces)
  • 1 red onion (peeled but leave root end intact, cut into 1/2 inch wedges)
  • 1 jar (6 ounce) marinated artichoke hearts (drained, liquid reserved)
  • 1/4 cup balsamic vinegar
  • 1/3 cup chopped parsley
  • 1 tablespoon grated grapefruit peel
  • 2 teaspoons minced garlic
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 475 degrees F.

  • Step 2: Place first 5 ingredients (-onion) in a large bowl. Add artichoke hearts, 1/4 cup received artichoke liquid and balsamic vinegar. Season with salt and pepper; toss. Arrange in large roasting pan.Roast until tender, stirring occasionally (30 minutes).

  • Step 3: In a small cup or bowl combine the parsley, grapefruit peel and garlic. Season to taste with salt and pepper.

  • Step 4: Transfer roasted vegetables to a platter and sprinkle with germinate and serve.

We hope you enjoy this recipe!

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