Mediterranean Roasted Vegetables
Ingredients:
2 medium zucchini, cut into ½-inch slices
1 pint cherry tomatoes
1 medium red onion, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 pound baby potatoes, quartered
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons basil pesto
¼ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
Fresh parsley, chopped (for serving)
2 tablespoons Parmesan cheese, grated (more or less, to taste)
Instructions:
Preheat the Oven:
Preheat the oven to 400°F (200°C).
Prepare the Vegetables:
In a large bowl, combine the zucchini, cherry tomatoes, red onion, yellow bell pepper, and baby potatoes.
Season the Vegetables:
Drizzle the vegetables with olive oil and balsamic vinegar.
Add the basil pesto, Italian seasoning, salt, and black pepper.
Toss everything together until the vegetables are evenly coated with the seasonings and oils.
Roast the Vegetables:
Spread the vegetables in a single layer on a large baking sheet. Make sure there is enough space between them to ensure even roasting.
Roast the vegetables in the preheated oven for about 25-30 minutes, or until the potatoes are tender and the vegetables are slightly caramelized and golden, tossing halfway through the cooking time for even roasting.
Serve:
Once the vegetables are roasted, remove them from the oven and transfer to a serving dish.
Garnish with freshly chopped parsley and sprinkle with Parmesan cheese to taste.
Enjoy:
Serve the Mediterranean roasted vegetables as a side dish to your favorite protein or enjoy them on their own for a light, flavorful meal.
These Mediterranean Roasted Vegetables are packed with flavor, easy to make, and perfect for any occasion! Enjoy!