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I am still in our condo waiting on the completion of our house. Since most of my kitchen tools are in storage, I tend to prepare quick and easy meals these days. This dish of roasted mixed vegetables has been one of my favorite recipes for years, is easy to throw together, and will last me a couple of meals, so I make it for myself often. In fact, I have made these vegetables three times in the past couple of weeks, because they are just that good.

I just love the flavor of the vegetables that are slowly roasted until meltingly tender and sweet, and this combination of vegetables just works so well together. These vegetables are also versatile, and can be used on top of salad greens, mixed with pasta, or served as a side dish with grilled or roasted meats. My personal favorite way to eat the meal is all on its own when it is still slightly warm from the oven. I top the dish with some crumbled goat cheese and serve it with crusty bread as my main course. Try it, I am sure that you’ll love it as much as I do!

This recipe is straightforward, and can easily be divided in half or doubled in size. Merely keep the quantities of each vegetable equal, and use enough oil to lightly coat the vegetables before cooking. For best results choose firm zucchini, peppers, and eggplant on the smaller size. Good quality balsamic vinegar and extra virgin olive oil are also a must. You can either peel the eggplant or leave the peel on depending on your preference. I do not mind the skin myself, so I usually leave it on. Mixing the chopped basil and balsamic vinegar into the vegetable mix when it is still warm really melds the flavors together.

Buon Appetito!
Deborah Mele