As I stood in my garden one sunny afternoon, the vibrant colors of the vegetables caught my eye like a painter’s palette. The reds of ripe tomatoes, the purples of eggplant, the yellows of bell peppers, and the greens of zucchini all sang out to me, begging to be transformed into something extraordinary. Inspired by the lively hues and the promise of a delicious meal, I decided to create a dish that not only celebrated the beauty of these vegetables but also brought out their flavors in a way that was simple yet exquisite. Thus, the Roasted Rainbow Vegetable Medley was born, paired with a bright herb vinaigrette that sings freshness to every bite.
Ingredients
1 medium eggplant, diced
2 red bell peppers, chopped
2 yellow bell peppers, chopped
1 medium zucchini, sliced
1 cup cherry tomatoes, halved
1 red onion, cut into wedges
3 tablespoons olive oil
Salt and pepper to taste
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon honey
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. In a large bowl, combine the diced eggplant, chopped bell peppers, sliced zucchini, halved cherry tomatoes, and red onion wedges. Drizzle with 2 tablespoons of olive oil, and season generously with salt and pepper. Toss until the vegetables are well coated. Spread the mixture evenly on the prepared baking sheet.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking. While the vegetables are roasting, prepare the herb vinaigrette. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and the remaining tablespoon of olive oil. Stir in the chopped basil and parsley, and season with salt and pepper to taste.
Once the vegetables are done roasting, remove them from the oven and let them cool for a few minutes. Transfer the roasted vegetables to a serving platter and drizzle with the herb vinaigrette just before serving. This dish is perfect as a side or even as a main course served over quinoa or alongside crusty bread. Enjoy the burst of flavors and the rainbow of colors on your plate, a true celebration of nature’s bounty!