by Joyce Peters
Roasting brings out the best in vegetables. High dry heat caramelizes the vegetables to give them sweetness and intensify flavor. This dish is a great company dish that can be prepared ahead by cutting all the vegetables except the potatoes. When you are ready to cook, add the potatoes and seasonings per the recipe.
Roasted Mediterranean Vegetables
Serves 8
- 1 large red onion, cut into 1” pieces
- 2 heads of garlic, separated into cloves and peeled
- 2 fennel bulbs, each cut into 8 pieces
- 2 Asian eggplants cut into 1 ½“ pieces
- 1 ½ lb. small new potatoes cut in half or smaller
- ¾ lb carrot peeled and cut into 1” pieces
- ½ lb. green beans, 1½” pieces
- ½ cup olive oil
- 2 ½ tsp. salt
- ¼ tsp. ground pepper
- 3 Tbsp. chopped fresh herbs such as thyme or rosemary, or 1 tbsp. dried herbs
- ½ cup dry vermouth or dry white wine
- ¼ lb. feta cheese, crumbled
- 3 Tbsp. chopped fresh basil or flat leaf parsley
Put one oven rack in the upper third of the oven and another in the lower third. Heat the oven to 500°.
In a large bowl, combine the vegetables and oil. (Tip: dry the vegetables well before tossing with oil.) Sprinkle the vegetables with salt, pepper, and dried herbs, if using. Mix well. Divide into 2 shallow foil lined pans. You need 2 pans, otherwise the vegetables will be crowded and steam rather than roast.
Roast in the oven for 15 minutes. Stir and rotate pans. Roast for another 15 minutes.
Divide the cheese and fresh herbs, if using, between the 2 pans and mix well. Switch locations in the oven and roast until well browned (15-20 minutes). Remove to a serving platter.
Serve topped with fresh parsley or basil.
Keep warm in a 150° oven. Adding fresh herbs at the end provides a nice contrast and freshens up the dish.
Feel free to substitute and adjust ingredient amounts. Try to keep the pieces about the fairly uniform size. Harder vegetables should be cut smaller than soft ones.