Baked Vegetables with Rosemary
4 servings
15 minutes
Roasted vegetables with rosemary are a simple yet elegant dish from Italian cuisine that embodies the spirit of Mediterranean gastronomy. A mix of eggplant, zucchini, and sweet peppers roasted in the oven with olive oil and fragrant rosemary transforms into a true symphony of flavors. The light sweetness of the peppers, the tender texture of the zucchini, and the rich taste of the eggplants create a harmonious combination, while rosemary adds warm woody notes. This dish is perfect as a light dinner on its own or as a side to meat and fish. It can be served with crispy bread that complements the juiciness of the roasted vegetables beautifully. Italians appreciate this recipe for its simplicity, natural flavors, and healthiness – it is indeed food that brings comfort and enjoyment.
1
Cut the eggplants and zucchini in half and then chop each half into fairly large pieces.
- Baby courgettes: 2 pieces
- Eggplant: 2 pieces
2
Cut the sweet pepper into half rings. It's better to choose red pepper for a more beautiful dish.
- Sweet pepper (capsicum): 2 pieces
3
Place the chopped vegetables in a baking dish.
4
Sprinkle well with olive oil, salt, and sprinkle with rosemary.
- Olive oil: to taste
- Rosemary: to taste
- Salt: to taste
5
Preheat the oven to 180 degrees and bake for about 30 minutes.
