Roasted Mediterranean Vegetable

Roasted Mediterranean Vegetable

This dish is bursting with your favorite Mediterranean vegetables is perfect to serve for brunch or as an appetizer. Recipe adapted from Best-Ever Slow Cooker, One Pot & Casserole Cookbook



  1. Cut in halve and cut into 1/2-inch slices:
    • 1 small eggplant
  2. Place eggplant slices in a colander and sprinkle generously with salt and leave for 10 mins.
  3. Drain, rinse well and pat dry with paper towels.
  4. Preheat oven to 425ºF.
  5. In a small bowl, blend:
    • 1 egg, large
  6. Mix in:
    • 1 cup all-purpose flour
  7. Pour in slowly and mix in until smooth:
    • 1 1/4 cup milk
  8. Add seasonings:
    • 2 TBS thyme, fresh
    • 1/2 tsp salt
    • 1/4 tsp black pepper, ground
  9. Cut into thick chunks and place in a medium-sized bowl:
    • 1 red onion
    • 2 zucchini
    • 1 red bell pepper
    • 1 yellow bell pepper
  10. Toss vegetables until fully coated in:
    • 4 TBS extra virgin olive oil
  11. Coat a baking sheet with cooking spray and place vegetables in one layer onto the sheet. Use a sheet that is not too deep.
  12. Cook vegetables in the oven for 20 mins.
  13. Remove baking sheet from oven and give the reserved batter a quick whisk.
  14. Pour batter evenly over the vegetables and return to the oven for about 30 minutes.
  15. When the batter is puffed up and golden, reduce the heat to 375ºF for another 10 mins., or until the edges are crisp.
  16. Sprinkle over the tart:
    • 2 TBS Parmesan cheese , grated
    • 1 tsp thyme, fresh
    • 1 tsp basil, fresh , chopped
    • 1 tsp chives , chopped
  17. Cut into pieces and serve warm.

Roasted Mediterranean Vegetable  Detail

Prep Time: 10 min
Cook Time: 50 min

Difficulty: Intermediate
Servings: 8
Serving Size: 1 slice

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