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 courgette yellow, sliced into rounds; 1 courgette green, sliced into rounds; 1 aubergine about 250g; sugar; 15/16 cup shallots small, peeled and halved if necessary; 1 cup cherry tomatoes red and yellow; 1 sprig thyme; 4 cloves garlic young, peeled and cut in half; 2 1/4 pounds potatoes peeled and cut into cubes; 2 sprigs rosemary needles coarsely chopped; ⅓ tablespoons olive oil; 3 tablespoons white balsamic vinegar; sea salt

Servings: persons

1 courgette yellow, sliced into rounds
1 courgette green, sliced into rounds
1 aubergine about 250g
sugar
15/16 cup shallots small, peeled and halved if necessary
1 cup cherry tomatoes red and yellow
1 sprig thyme
4 cloves garlic young, peeled and cut in half
2 1/4 pounds potatoes peeled and cut into cubes
2 sprigs rosemary needles coarsely chopped
⅓ tablespoons olive oil
3 tablespoons white balsamic vinegar
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.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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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 courgette yellow, sliced into rounds, 1 courgette green, sliced into rounds, 1 aubergine about 250g, 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.

That's it — enjoy your meal!

Roasted Italian Vegetables And Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions