| Prep: 25 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 13g | 2g | 17g |
| sugars | fibre | protein | salt |
| 9g | 5g | 4g | 0.40g |
Why I Love Spanish Roasted Vegetables
As someone whose heart beats to the rhythm of Southern hospitality, embarking on a culinary journey to Spain was an exhilarating experience, particularly when I embraced Spanish delicacy –– the Roasted Vegetables. With a vibrant blend of red peppers, green bell peppers, yellow squash, and zucchini, alongside the aromatic nuances of minced garlic, thyme, and rosemary, this Spanish Roasted Vegetables recipe leaves you dreaming of cozy Mediterranean eateries.
A Spanish Twist on Southern Comfort
Though my strongest forte lies in preparing Southern classics like biscuits and fried chicken, I was eager to expand my culinary repertoire. Drawing inspiration from chef José Andrés, a master of Spanish cuisine, I ventured into the world of Spanish cooking. The Roasted Vegetables recipe shares similarities with a Southern Ratatouille, a beloved dish from my Charleston roots, making it both familiar and exciting.
Perfect Complement to Any Table
This recipe stands as a testament to the versatile flavors of Spanish cuisine, melding with dishes across various cultures. Its immaculate mix of herbs and vegetables makes it a noteworthy side dish to my coastal seafood special or a comforting bed atop which a juicy roast chicken can rest. Heck, pair it with a classic Paella and you gift your palate a ticket straight to the heart of Spain!
Whether you’re embarking on a culinary adventure or just looking for a healthy and hearty meal, this Spanish Roasted Vegetables recipe is sure to strike a chord with your taste buds. So open your kitchens to the flavours of Spain and let this meander through your home and your heart!
What You’ll Need
- 3 red peppers, seeded and cut into 1-inch wide strips
- 2 green bell peppers, seeded and cut into 1-inch wide strips
- 2 yellow squash, cut into 1-inch wide strips
- 2 zucchini, cut into 1-inch wide strips
- 2 onions, peeled and cut into 1-inch wide strips
- 1 eggplant, cut into 1-inch wide strips
- 6 garlic cloves, minced
- 1/2 cup of extra virgin olive oil
- 1 tsp of sea salt
- 1/2 tsp of freshly ground black pepper
- 1 tbsp of fresh rosemary leaves, chopped
- 1 tbsp of fresh thyme leaves, chopped
- 1 tbsp of fresh oregano leaves, chopped
- 2 tbsp of fresh parsley leaves, chopped
Method
Step One
Preheat your oven to 450 degrees Fahrenheit. While the oven is heating, prepare your vegetables by seeding and cutting the red and green peppers, yellow squash, zucchini, onions, and eggplant into 1-inch wide strips. Mince the garlic cloves and set aside.
Step Two
Arrange all the cut vegetables on a large baking sheet in a single layer. Make sure they are not too crowded; space is crucial for getting them all evenly roasted.
Step Three
Drizzle the vegetables with the extra virgin olive oil making sure they’re all well coated. Sprinkle them with the minced garlic, sea salt, and freshly ground black pepper. Use your hands or a spatula to mix them gently, ensuring all pieces are seasoned.
Step Four
Place the baking sheet in the preheated oven and roast the vegetables for about 20-25 minutes, or until they are tender and slightly charred.
Step Five
While the vegetables are roasting, chop your fresh herbs – rosemary, thyme, oregano, and parsley.
Step Six
Once the vegetables are done, remove them from the oven and immediately sprinkle them with the freshly chopped herbs. Toss them gently to distribute the herbs.
Step Seven
Let the vegetables cool for a few minutes before serving. Enjoy your delicious and healthy roasted vegetables as a side dish or as a main course served over rice or pasta!
