Verdure Miste
Experience the vibrant flavors of Italy with Verdure Miste, a colorful medley of oven-roasted vegetables that transforms simple ingredients into a showstopping side dish or light main course. Featuring an array of seasonal produce like red bell peppers, zucchini, eggplant, cherry tomatoes, asparagus, and red onion, this recipe brings a rich depth of flavor with the addition of garlic, balsamic vinegar, and fresh basil. Oven-roasting at high heat ensures tender vegetables with perfectly caramelized edges, while a drizzle of extra virgin olive oil ties everything together. Ready in under an hour, this healthy and versatile dish is perfect for weeknight meals or an elegant addition to your dinner table. Serve warm or at room temperature for a Mediterranean-inspired taste sensation! Keywords: roasted vegetables, Italian side dish, Verdure Miste recipe, healthy vegetable medley, Mediterranean flavors, easy vegan recipes.
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Recipe Information
Ingredients
- 2 large red bell pepper
- 1 medium zucchini
- 1 medium eggplant
- 250 grams cherry tomatoes
- 1 large red onion
- 250 grams asparagus
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic
- 10 leaves fresh basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 200°C (390°F).
Wash and dry all vegetables thoroughly.
Cut the red bell peppers into strips, about 1 inch wide.
Slice the zucchini and eggplant into rounds, approximately 1/4 inch thick.
Halve the cherry tomatoes.
Peel the red onion, cut it in half, and slice into thin wedges.
Trim the woody ends off the asparagus and cut into 2-inch pieces.
Peel and mince the garlic cloves.
In a large bowl, combine all the prepared vegetables.
Drizzle the vegetables with extra virgin olive oil and balsamic vinegar.
Add the minced garlic, then sprinkle with salt and black pepper.
Toss everything together until the vegetables are evenly coated with the oil, vinegar, and seasonings.
Spread the vegetable mixture out evenly on a large baking sheet.
Roast in the preheated oven for 25-30 minutes, stirring halfway through cooking to ensure even browning.
While the vegetables are roasting, roughly chop the fresh basil leaves.
Once the vegetables are tender and slightly caramelized, remove from the oven.
Transfer the roasted vegetables to a serving platter and scatter the chopped basil on top.
Serve warm or at room temperature.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 15.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
