| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 10g | 3g | 20g |
| sugars | fibre | protein | salt |
| 6g | 5g | 6g | 0.65g |
One of the reasons I adore the Roasted Vegetables with Cuban Oregano Breadcrumbs recipe is its harmonious blend of flavors and textures. As someone who’s enthusiastic about Italian-American cuisine, there’s something profoundly satisfying about a dish that celebrates simplicity while delivering an explosion of taste.
A Nod to Tradition with a Modern Twist
The ingredient list may seem straightforward, but each component plays a vital role in creating a well-rounded, harmonious dish. The fresh Cuban oregano provides a unique twist, adding lively, citrusy notes that distinguish it from more common herbs like parsley or basil. My grandparents taught me that simplicity often paves the way to perfection, and this dish is a testament to that principle.
Though it may seem different at first glance, the vibrant colors and aromatic flavors in this recipe remind me of classic Italian favorites. Think about the depth of a well-made Caponata or the comforting heartiness of a Ratatouille. These Mediterranean staples share the same vegetable-forward philosophy, but each brings something unique to the table. Roasted Vegetables with Cuban Oregano Breadcrumbs stands out thanks to its delightful breadcrumb topping, which adds a crunchy texture that’s both satisfying and unexpected.
Health Benefits and Nutritional Value
When you dive into a serving of these roasted vegetables, you’re not just indulging your palate—you’re also nourishing your body. Bell peppers and broccoli are rich in vitamins C and K, while zucchinis and cherry tomatoes provide essential antioxidants and fiber. The use of olive oil as the main roasting fat ensures that you’re enjoying heart-healthy monounsaturated fats, which have been linked to numerous health benefits, including reduced inflammation and improved cholesterol levels. If you’re interested in the benefits of the Mediterranean diet, this recipe aligns perfectly.
Moreover, the breadcrumbs mixed with fresh Cuban oregano and Parmesan cheese introduce a delicious crunch that takes the dish to another level. Feel free to pair these roasted vegetables with a main course like grilled chicken breast or even a hearty pasta dish. A zesty white wine like a Sauvignon Blanc can also complement these flavors beautifully (for more on pairing wines with vegetables, check out this great resource).
So, whether you’re a seasoned cook or just starting your culinary journey, I hope you find as much joy in making and eating Roasted Vegetables with Cuban Oregano Breadcrumbs as I do. This dish is a staple on my family table, bridging the gap between tradition and innovation, nourishment and indulgence.
What You’ll Need
- 2 large bell peppers, sliced into strips
- 2 medium zucchinis, sliced into rounds
- 1 large red onion, cut into wedges
- 2 cups cherry tomatoes, halved
- 3 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons fresh Cuban oregano, finely chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons melted butter
- 1 clove garlic, minced
- Lemon wedges for serving (optional)
Method
Step One
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy clean-up.
Step Two
In a large bowl, combine the bell peppers, zucchinis, red onion, cherry tomatoes, and broccoli florets. Drizzle the olive oil over the vegetables and season with salt and black pepper. Toss the vegetables until they are evenly coated with the oil and seasonings.
Step Three
Spread the vegetables out evenly on the prepared baking sheet. Make sure they are in a single layer to ensure even roasting.
Step Four
Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes, or until they are tender and slightly caramelized around the edges. Stir halfway through the cooking time to ensure even roasting.
Step Five
While the vegetables are roasting, prepare the Cuban oregano breadcrumbs. In a medium bowl, combine the breadcrumbs, chopped Cuban oregano, grated Parmesan cheese, melted butter, and minced garlic. Mix well until the breadcrumbs are evenly coated with the mixture.
Step Six
During the last 5 minutes of roasting the vegetables, remove the baking sheet from the oven and sprinkle the breadcrumb mixture evenly over the top of the vegetables. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the breadcrumbs are golden brown and crispy.
Step Seven
Remove the roasted vegetables from the oven and let them cool slightly. Transfer the vegetables to a serving platter and garnish with lemon wedges, if desired. Serve warm and enjoy your Roasted Vegetables with Cuban Oregano Breadcrumbs!
