Grilled or Roasted Vegetable Medley
Ingredients:
2 zucchinis, sliced into rounds
2 yellow bell peppers, cut into rings or strips
2 red bell peppers, cut into rings or strips
2 tomatoes, sliced
1 red onion, sliced
1 tablespoon olive oil
1 teaspoon dried oregano (or fresh, chopped)
1 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley or basil for garnish (optional)
Instructions:
Preheat the Oven or Grill:
If using the oven, preheat to 400°F (200°C). If using the grill, preheat to medium-high heat.
Prepare the Vegetables:
Slice the zucchinis, bell peppers, tomatoes, and onion into even-sized rounds or slices for consistent cooking.
Toss the Vegetables:
In a large bowl, combine the sliced vegetables. Drizzle with olive oil and sprinkle with garlic powder, dried oregano, salt, and pepper. Toss well to coat evenly.
Roast or Grill the Vegetables:
For Roasting: Arrange the seasoned vegetables in a single layer on a baking sheet. Roast in the oven for about 20-25 minutes, flipping halfway through, until the vegetables are tender and slightly charred.
For Grilling: Place the vegetables on the grill. Cook for about 5-7 minutes on each side until grill marks appear, and the vegetables are tender.
Garnish and Serve:
Once the vegetables are roasted or grilled to perfection, garnish with freshly chopped parsley or basil.
Serve immediately as a side dish or even as a main course with a grain or protein of choice.
- Q&A Section:
- Q1: Can I make this dish ahead of time?
Yes, you can prepare the vegetables ahead of time and store them in the refrigerator for up to 3 days. Roasted vegetables can also be reheated in the oven or microwave. - Q2: What other vegetables can I add?
Feel free to add other vegetables like eggplant, mushrooms, or asparagus. The beauty of this dish is that you can mix and match based on what you have available. - Q3: Can I use a different oil instead of olive oil?
Yes, you can use other oils like avocado oil or vegetable oil. However, olive oil adds a lovely flavor that complements the vegetables well. - Q4: Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs like thyme, rosemary, or basil work wonderfully in this dish. You can sprinkle them over the veggies before or after cooking. - Q5: How do I prevent the vegetables from becoming soggy?
To avoid sogginess, ensure the vegetables are cut into uniform sizes and don’t overcrowd the baking sheet. This allows them to roast or grill evenly and get those nice caramelized edges. - Q6: Can I add cheese to the vegetables?
Yes! A sprinkle of Parmesan or goat cheese after roasting adds an extra layer of flavor. You can also drizzle with balsamic glaze or sprinkle with feta cheese for a Mediterranean twist. - Q7: Can I make this on the stovetop?
While it’s best roasted or grilled, you can sauté the vegetables in a large pan over medium heat with some oil. However, they won’t get the same charred effect as roasting or grilling. - Q8: What can I serve these vegetables with?
This vegetable medley pairs perfectly with grilled meats, quinoa, rice, or pasta. It also makes a great topping for salads or can be used in wraps and sandwiches.