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Roasted Mediterranean Vegetables
Ingredients
  • 1 medium (about 14 ounces or 400g) eggplant, peeled and cut into 2-inch chunks
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  • 1 red bell pepper, cut into 2-inch pieces
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  • 1 yellow or orange bell pepper, cut into 2-inch pieces
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  • 8 ounces (230g) small zucchini, cut into 2-inch pieces
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  • 12 ounces (340g) cherry tomatoes, halved if larger than 2 inches in diameter
  •  
  • 1 red onion, sliced
  • 2 garlic cloves, grated on a microplane or finely chopped
  •  
  • 1½ tsp kosher salt
  • ½ tsp crushed red pepper flakes
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  • ½ cup (120ml) extra-virgin olive oil
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  • 1 to 2 teaspoons (5 to 10ml) balsamic vinegar
Steps
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