Mediterranean Vegetables
4 servings
50 minutes
Mediterranean vegetables embody the warmth and aromas of Mediterranean cuisine. Baked zucchini, pumpkin, and red onion soaked in balsamic vinegar and olive oil reveal their natural sweetness, while cumin adds a hint of spice. This dish likely originates from Italian or Greek traditions where vegetables are roasted to maximize their flavor. It is versatile: serve it as a side with fish or meat, use it as a base for warm salads, or enjoy a standalone portion with crusty bread. The ease of preparation and rich flavor make it an ideal choice for friendly dinners where simplicity and delicious food matter.
1
Preheat the oven to 200 degrees. Grease the baking tray with vegetable oil.
- Olive oil: 1 teaspoon
2
Cut the vegetables into small diagonal pieces and place them on a baking sheet. Drizzle with vinegar and olive oil, then sprinkle with crushed cumin leaves and mix well. Spread in a single layer. Season with salt and pepper.
- Courgette: 2 pieces
- Red onion: 1 head
- Summer squash: 2 pieces
- Balsamic vinegar: 2 tablespoons
- Olive oil: 1 teaspoon
- Caraway leaves: 1 tablespoon
- Caraway leaves: 1 tablespoon
3
Bake the vegetables until soft and golden brown for about 35 minutes, stirring occasionally.
