Italian Roasted Vegetable Recipe
Learn How to Make Italian Roasted Vegetables. This simple classic recipe is a beautiful way to serve a variety of vegetables for absolutely gorgeous veggie trays.
These are the perfect compliment to charcuterie platters and cheese boards or just a beautiful side dish for a family meal.
Simple Italian Roasted Vegetables
This recipe calls for a balsamic glaze you can make your own or feel free to buy a premade version at the market.
- 2 red peppers
- 2 yellow peppers
- 2 portobello mushrooms
- 1 bulb fennel
- 1 eggplant
- 2 zucchini
- 2 yellow squash
- 10 oz cherry tomatoes 1 small container
- 2 bunches asparagus
- 1 butternut squash
- sea salt freshly ground is preferred
- freshly ground black pepper
- extra virgin olive oil
- 1 large bunch fresh basil leaves picked
- 2 tablespoons herb or white wine vinegar or more to taste
- 1 clove garlic
- balsamic glaze
Cooking the Vegetables
Wash and dry all the vegetables.
Sweat your Eggplant
Thinly slice eggplant lengthways and place on a paper towel lined baking rack. Lightly salt both sides of the eggplant and let sit for at least 15 minutes. If it goes longer that's fine.
Pat eggplant dry between paper towels.
Set Eggplant aside, covered with a wet paper towel
Preheat the oven to 400°F.
Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
Peel with a vegetable peeler or knife.
Cut into 1-inch cubes.
Transfer to a large rimmed baking sheet.
Toss with olive oil, salt, and fresh ground pepper and then spread out in a single layer. Roast for 15 minutes and flip the squash. Cook another 15 to 20 minutes, until tender and lightly golden brown.
Heat a grill or grill pan to approximately 450 degrees and liberally coat with cooking spray or olive oil
Place whole peppers directly on the grill grate and cook to char on all sides (you want them to be pretty black)
While still hot, place them in a bowl and cover with plastic wrap and let them cool at room temperature.
Zucchini, Yellow Squash, Fennel, Eggplant and Portabellos
Thinly slice zucchini, squash, mushrooms, and fennel, lengthways.
Spray the grill or grill pan with more cooking spray or swab with olive oil.
Grill the squash, zucchini, eggplant, portobellos, and, fennel together on high for about a minute or two on each side or until nicely charred. Not too dark and still tender crisp.
Grill in a single layer, you may have to work in batches.
Transfer to a paper towel and lay them in a single layer DO NOT OVERLAP, the will get soggy.
Asparagus, Pea Pods, Green Onions and Cherry Tomatoes
Boil the asparagus, pea pods, and green onions in salted water for 1 minute or until tender crisp.
Drain, and toss with a little olive oil.
Spray grill liberally with cooking spray or swab with olive oil.
Grill veggies on high for a minute or 2 until lightly marked.
Remove from grill and set aside
Spray grill liberally with cooking spray or swab with olive oil.
Cook cherry tomatoes on a hot grill pan and blister the tomatoes on high.
Peel the peppers, do not rinse. Carefully rub off the black skin, remove top seeds and ribs, then cut peppers into large strips.
Mash about 1/3 of the basil and one clove mashed garlic with a quick grind of salt and pepper using a mortar and pestle or muddler and bowl, until smooth
Add about 1/2 cup of extra virgin olive oil and the vinegar, to taste.
Dressing the Vegetables
To create a platter like a picture, separate your vegetables and dress each individually. Or toss all vegetable in a bowl and toss together. Beautiful either way.
Pour a little dressing over the vegetables and toss quickly so that everything gets coated in the basil oil, then tear the remaining basil and toss them in.
Either arrange by vegetable type on a large platter or mix everything together and serve on a large plate at room temperature.
Drizzle with balsamic glaze. Sit back with a glass of wine and enjoy!
This is a great appetizer or side dish for grilled fish or meat or as part of an antipasto or charcuterie platter.
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