This recipe for Mediterranean Roasted Vegetables makes a vegetable casserole that is not only a tasty side dish but a healthy one as well. It's truly an easy recipe for summer vegetables.
Use a non-stick spray to coat the inside of a 9 by 13-inch large baking dish. Set aside.
In a large skillet, over medium heat, heat 2 tablespoons of olive oil.
Saute the sliced onions for about 3-5 minutes or until slightly softened.
Add the red bell peppers, saute another 3-5 minutes or until slightly softened.
Add the garlic and saute briefly for about 1 minute.
Place these sauteed vegetables in the baking dish.
Arrange the sliced eggplant, zucchini, summer squash and tomatoes in alternating layers in the baking dish.
Add the oregano, salt and pepper.
Drizzle the top with the remaining olive oil.
Place in the oven, uncovered, for 40-45 minutes or until the vegetables are golden brown in color.
Video
Notes
Slice the vegetables uniformly to ensure even roasting.
Use a combination of fresh vegetables that have the same overall total roasting time.
Follow the same order of stacked vegetable slices to get a beautiful visual of the dish.
Serve this vegetable dish hot, warm or at room temperature.
The vegetables will release some of their moisture, some of this will evaporate while baking. The rest of this tasty juice can be drizzled over the top when serving.
This is a great vegetable side dish to serve a crowd... did someone say Thanksgiving? Don't forget the Chestnut Stuffing!
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.