Roasted Italian Vegetables And Tomatoes Recipe

Name: Roasted Italian Vegetables And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None yellow courgette, sliced into rounds; 1 None green courgette, sliced into rounds; 1 None aubergine (about 250g); None None sugar; 150 g small shallots, peeled and halved if necessary; 150 g red and yellow cherry tomatoes; 1 sprig thyme; 4 cloves young garlic, peeled and cut in half; 1 kg potatoes, peeled and cut into cubes; 2 sprigs rosemary, needles coarsely chopped; ⅓ tbsp olive oil; 3 tbsp white balsamic vinegar; None None sea salt

Servings: persons

1 None yellow courgette, sliced into rounds
1 None green courgette, sliced into rounds
1 None aubergine (about 250g)
None None sugar
150 g small shallots, peeled and halved if necessary
150 g red and yellow cherry tomatoes
1 sprig thyme
4 cloves young garlic, peeled and cut in half
1 kg potatoes, peeled and cut into cubes
2 sprigs rosemary, needles coarsely chopped
⅓ tbsp olive oil
3 tbsp white balsamic vinegar
None None sea salt

1
Sprinkle eggplant with 1 tsp sugar and salt, and set aside. Heat 3 tbsp oil in a large frying pan and cook the potatoes for 10-15 mins until golden brown. Add the rosemary toward the end of the cooking time. Season to taste, remove from the pan and keep warm.
2
Preheat oven to 450u00b0F. Pat the zucchini, squash and eggplant dry with paper towels. Heat 4 tbsp oil in a large frying pan and saute with the shallots, until vegetables are tender. Season with pepper and transfer to a shallow roasting pan. Spread the tomatoes on top.
3
For the sauce, beat the remaining oil and the vinegar with salt, pepper and remaining sugar. Stir in the thyme and garlic and drizzle over the vegetables. Roast the vegetables for 10-15 mins then serve with the potatoes.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 None yellow courgette, sliced into rounds, 1 None green courgette, sliced into rounds, 1 None aubergine (about 250g), None None sugar, and more.

Yes, Roasted Italian Vegetables And Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Italian Vegetables And Tomatoes

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