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
Ingredients
- 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
Instructions
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
Butternut Squash
- 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.
- Set aside.
Peppers:
- 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.
Dressing
- 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!
Notes
Nutrition
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