| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 20g | 3g | 30g |
| sugars | fibre | protein | salt |
| 16g | 10g | 6g | 2g |
There are many reasons why I am absolutely enamoured by this delectable Roasted Vegetables with Caper Vinaigrette recipe. Each component of the recipe from the invigorating crunch of bell peppers to the velvety depth of baby eggplants and zucchinis, the earthy note of red onions, all brought together by a homemade caper vinaigrette, evokes memories of my many excursions into the Colorado wilderness. Yet, it has its own unique charm and confers plentiful health benefits that keep our bodies nourished and our taste buds intrigued.
How Nature Inspires This Recipe
Inspired by my home in the Rocky Mountains of Colorado, this recipe sings in harmony with the spirit of the great outdoors. It’s very similar to traditional ratatouille, a Provençal dish bursting with colourful vegetables, cooked gently until they become coated in their own juices.
Just as the diverse vegetation of the Rockies coexists in harmony, creating an ecosystem that is simultaneously robust and delicate, this recipe similarly unites an array of wholesome vegetables, each contributing to a vibrant medley of flavours and textures.
The Healthy and Hearty Advantage
The Roasted Vegetables with Caper Vinaigrette not only offers a colourful palette of flavours, but also brings in a myriad of health benefits. Loaded with essential vitamins, minerals, and antioxidants from the variety of vegetables, this dish boosts the immune system and aids digestion. The olive oil offers heart-friendly monounsaturated fats, while the zingy caper vinaigrette ties it all together, featuring the health benefits of olive oil, capers and red wine vinegar.
This versatile vegetable ensemble can stand as a main course on its own, having its place on any dining table. Not only that, but it also pairs beautifully with game meats and trout dishes – staples of my Colorado-inspired culinary repertoire. If you’re serving it with meats, I recommend pairing it with the Rosemary Garlic Roasted Lamb.
Whether you are a vegetarian, a meat lover, or you just want a healthier, satisfying meal option, the Roasted Vegetables with Caper Vinaigrette recipe will undoubtedly warm your heart and satisfy your palate, reminding you of the nourishing beauty of nature.
What You’ll Need
- 3 red bell peppers
- 2 yellow bell peppers
- 2 green bell peppers
- 6 baby eggplants
- 8 small zucchini
- 2 red onions
- 1/2 cup of olive oil
- Salt to taste
- Pepper to taste
- 1/4 cup of capers, drained
- 1/4 cup of red wine vinegar
- 1 tablespoon of Dijon mustard
- 2 cloves of garlic, minced
- 1 teaspoon of honey
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. While the oven is heating, clean and cut the bell peppers into quarters, remove the seed and stem. Cut the zucchinis into halves lengthwise. Slice the eggplants and onions into round thick slices. Arrange the vegetables on a baking sheet.
Step Two
Drizzle the vegetables with the olive oil and season them with salt and pepper. Toss the vegetables to ensure they are evenly coated in oil and seasoning. Place the baking sheet in the oven and roast the vegetables for around 20-30 minutes or until they are tender and slightly caramelized.
Step Three
While the vegetables are roasting, prepare the caper vinaigrette. In a bowl, combine the drained capers, red wine vinegar, Dijon mustard, minced garlic and honey. Whisk it all together until it’s fully mixed.
Step Four
Once the vegetables are done roasting and have cooled slightly, drizzle the caper vinaigrette over them. Toss the vegetables lightly to make sure they are well coated in the vinaigrette.
Step Five
Arrangement of the coated vegetables can be done on a platter and served. You can enjoy these roasted vegetables with caper vinaigrette as a healthy and hearty side dish or main course.
