Juicy charred roasted tomatoes, bell peppers, sweet potatoes and eggplant is a wonderful serve for so many recipes and such a versatile assortment. You can also use these fragrant veggies as part of my Italian antipasti.
Add them to a mains, on some Easy No Knead Bread Recipe serve with Steak and Roasted Vegetables, in a Creamiest Fettuccine Pasta there are so many options!
As part of an effort to use up my mini peppers and a box of cherry tomatoes while they were still fresh I decided to do the easiest thing, roast them all. Unless you've been cooking up a storm and didn't get time to use your veggies, roasting them is always an option to prevent waste. However, it's best to use them while they are fresh and and at their best nutritional value.
This recipe has since been updated and I've added sweet potatoes and eggplant. You can find the full recipe card below.
Roasted Mediterranean Veggies
That's what we're doing here, roasting some veggies! After all, there's only so many bowls of salad you can eat before your body demands change. So let's get to how we make these veggies.
What You Will Need
Bell peppers - You can use big or small bell peppers that's up to you and also dependent on what you have but both large or small work. The easiest part of this recipe is that you season everything, roast and it's ready.
You can roast tomatoes and bell peppers separately but here I added everything in one roasting pan to save time. The fact that the peppers were the smaller ones helped in that they didn't need a long time. If you have larger ones and don't mind the same pan, simply start by roasting the peppers first and half way through add the tomatoes.
How To Roast Bell Peppers
There are other ways yes but I prefer to roast mine whole so it's a matter of rinse, shake or pat dry and place them into a sheet pan (oven tray).
You can also use a good pair of tongs and hold them over a flame either at the stove or on the braai (barbecue). - an open fire so to speak. I am not comfortable with that for a number of reasons so I stick to safely tucking them away in the oven till done.
This recipe has since been updated and I've added sweet potatoes and eggplant. You can find the full recipe card below.
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Once the veggies are roasted, remove the bell peppers and leave them in a bowl covered with a tea towel. The steam will help the peels come off easily and all that's left is to remove the seeds.
You can cut the bell peppers in half and remove the seeds before roasting and roast turned cut side down. However, we prefer roasting them whole, letting them cool, peel and remove seeds (we never get them all out and don't mind at all!).
Roasting them whole gives you more juicier peppers!
Related Recipes
I hope that you have enjoyed this easy Roasted Mediterranean Veggies.
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This recipe has since been updated and I've added sweet potatoes and eggplant. You can find the full recipe card below.
Roasted Mediterranean Veggies
Ingredients
- 12 cherry tomatoes or 4 Roma tomatoes
- 4 bell peppers red and yellow
- 1 eggplant large
- 3 tbsps. olive oil
- ½ teaspoon salt
Instructions
- Heat the oven to 220 degrees Celsius.
- Rinse the veggies and pat dry with a kitchen towel
- Use cooking spray to spray an oven tray.
- Place the tomatoes, bell peppers, sweet potatoes and eggplant onto the tray.
- Use a fork to give the eggplant a few pokes to help release the steam and it doesn't burst in the oven creating a mess!
- Drizzle olive oil, add the salt and then roll them around to get them coated and bake for roughly 25 to 30 minutes or until the bell peppers are charred and the sweet potatoes are soft and the tops golden brown. The eggplant will be soft and charred and so will be the tomatoes.
- Use a pair of tongs to move the bell peppers to a bowl, cover with a cloth and let them steam until cooled. Once the bell peppers are cool enough to handle, remove the peels and seeds.
Notes
Nutrition
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