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How to make Vegetables Alla Contadina
The Mediterranean region is a treasure trove of culinary delights, and its heart lies in the harmonious blend of simple, fresh ingredients. In this recipe, we celebrate two Mediterranean staples: olive oil and vinegar. Together, they transform humble vegetables into a symphony of flavors. Let’s embark on a culinary adventure! Serve this vegetable dish warm over couscous, or alongside grilled chicken or fish.
Preheat your oven to 400°F (200°C).
Prepare the Vegetables
Arrange the eggplant, zucchini, bell peppers, and red onion on a baking sheet. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper.
The Magic Duo: Olive Oil and Balsamic Vinegar
In a small bowl, mix the olive oil and balsamic vinegar. This combination adds depth and richness to the vegetables. Drizzle the mixture over the prepared vegetables, ensuring they are well-coated.
Roasting Time
Roast the vegetables in the preheated oven for about 25-30 minutes or until they are tender and caramelized. Give them a gentle toss halfway through to ensure even cooking.
Serve with Love
Remove from the oven and let the roasted vegetables cool slightly. Garnish with fresh basil leaves for a burst of color and flavor.