Roasted Mediterranean Vegetables

• servings: 5
• total time: 40

Ingredients

1 medium (about 14 ounces or 400g) eggplant, peeled and cut into 2-inch chunks

1 red bell pepper, cut into 2-inch pieces

1 yellow or orange bell pepper, cut into 2-inch pieces

8 ounces (230g) small zucchini, cut into 2-inch pieces

12 ounces (340g) cherry tomatoes, halved if larger than 2 inches in diameter

1 red onion, sliced

2 garlic cloves, grated on a microplane or finely chopped

1½ tsp kosher salt

½ tsp crushed red pepper flakes

½ cup (120ml) extra-virgin olive oil

1 to 2 teaspoons (5 to 10ml) balsamic vinegar

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. In a large bowl, combine the eggplant, red and yellow bell peppers, zucchini, tomatoes, onion and garlic, then add the salt, crushed red pepper and olive oil. Toss with your hands to coat everything evenly.

3. Transfer the vegetables to the baking sheet, and spread them out in an even layer. Roast until the eggplant is soft and golden brown and the tomatoes are bursting with juice, 25 to 30 minutes.

4. Drizzle with the balsamic vinegar before serving.