If you haven't tried roasted marinated veggies yet you are missing out on one of my favorite healthy condiments. This versatile mixture is a quick way to add flavor to your meals. Serve them as an appetizer with crusty bread, tossed in salads, on top of pasta or eat them straight from the jar.
They will keep refrigerated for several weeks in a mason jar; but trust me they won't last that long. The recipe below is a great base recipe but I encourage you to get creative. Change up the vegetables you use or the herbs.
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Roasted & Marinated Veggies
2 zucchini, sliced into 1/2" rounds
3 bell peppers, cut into 1" strips
2 Japanese eggplants, sliced into 1/2 " rounds
1 banana pepper, cut into strips
8-10 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
2 garlic cloves, smashed
2 tablespoons sherry vinegar
2-4 tablespoons red wine vinegar
4 sprigs fresh oregano
Place racks in upper and lower thirds of oven; preheat oven to 475°. Place zucchini, eggplants and peppers, skin side up, on a baking sheet. Drizzle vegetables with 1 tablespoons oil, season with salt and pepper, and toss to coat.
Roast until tender, 15-20 minutes. Zucchini and eggplant will need to be turned half way through. Let vegetables cool slightly on pan; remove skins from peppers.
Whisk garlic, vinegars, and remaining tablespoons of oil in a large bowl; season with salt and pepper. Adjust taste by adding more sherry vinegar if you want a bit more sweet. Add vegetables and oregano; toss to coat. Place in mason jars for storage. Cover and refrigerate.
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