{"id":3949,"date":"2024-01-29T22:40:02","date_gmt":"2024-01-29T22:40:02","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3949"},"modified":"2024-02-09T21:32:14","modified_gmt":"2024-02-09T21:32:14","slug":"mediterranean-roast-vegetables","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/mediterranean-roast-vegetables\/","title":{"rendered":"Mediterranean Roast Vegetables"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Mediterranean Roast Vegetables<\/span><\/h2>\n
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This easy Mediterranean roasted vegetable recipe is the perfect way to make the veggies in your pantry sing! You can use almost any vegetables you have on hand.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Lauren Aloise – Spanish Sabores<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 8<\/span> oz<\/span> waxy baby potatoes<\/span><\/li>
  • 8<\/span> oz<\/span> roma tomatoes<\/span> (any small, sweet tomato will do as a substitute)<\/span><\/li>
  • 2<\/span> zucchinis,<\/span> cut into bite-sized pieces<\/span><\/li>
  • 2<\/span> red bell peppers, <\/span> cut into bite-sized pieces<\/span><\/li>
  • 2<\/span> medium eggplants, <\/span> cut into bite-sized pieces<\/span><\/li>
  • 1<\/span> head<\/span> of garlic, <\/span> broken into cloves, peeled<\/span><\/li>
  • \u2153<\/span> cup<\/span> extra virgin olive oil<\/span><\/li>
  • 1<\/span> tablespoon<\/span> fresh thyme<\/span> substitute dried if necessary<\/span><\/li>
  • 1<\/span> tablespoon<\/span> fresh oregano<\/span> substitute dried if necessary<\/span><\/li>
  • salt and pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat the oven to 425\u00b0F (220\u00b0C), and lightly oil a large roasting pan or ceramic baking dish.<\/div><\/li>
    • Place all of the veggies and garlic into a large mixing bowl. Drizzle in the olive oil, and add the herbs. Season with salt and pepper and toss to combine. Make sure everything is well coated with oil for the perfect roast and caramelization.<\/div><\/li>
    • Take out the potatoes and place them on the roasting pan. Roast for 10 minutes, then remove the pan from the oven and add the remaining veggies and garlic. Return to roast for another 20-25 minutes, until all of the vegetables are tender to the press of a fork. (Some charred black bits are ok!).<\/div><\/li>
    • Remove from oven and serve immediately. You can grate some fresh parmesan or Manchego cheese on top too for even more flavor!<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
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      \n
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      • Spread your veggies out of a large baking sheet for the best results. I like baking directly on the sheet, but if you must use parchment paper.\u00a0<\/li>\n
      • Never cover your vegetables! This will steam them and make them soggy.<\/li>\n
      • Resist the urge to move them around while cooking. We want them to stick and caramelize just a bit.\u00a0<\/li>\n
      • Taste and add more sea salt before serving if necessary.\u00a0<\/li>\n
      • For a touch of Spanish flavor add a pinch of piment\u00f3n de la Vera (smoked Spanish paprika) right before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3941,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,362,1598,2506,2505,543,140,696,130,2501],"tags":[],"class_list":["post-3949","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-breakfast-brunch","category-bryans-favorites","category-dinner","category-lunch","category-roast","category-side","category-snack","category-spanish","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/RoastedVegetablesWithRomescoSauce.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3949","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3949"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3949\/revisions"}],"predecessor-version":[{"id":3952,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3949\/revisions\/3952"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3941"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3949"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3949"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3949"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}