Mediterranean Roasted Vegetables Recipe

Name: Mediterranean Roasted Vegetables Recipe
Total time: 65 min
Cuisine: Arabic / Vegetables
Ingredients: 500 g potatoes, sliced into rounds; 500 g eggplant, sliced into rounds; 500 g tomatoes, sliced into rounds; 3 medium onions, sliced into rounds; 1/2 cup grape vinegar or apple cider vinegar; 1/2 cup olive oil; 1 cup vegetable broth or water; 1 tsp seven-spice blend; A pinch of black pepper; A pinch of ground bay leaf; A handful of rosemary; A little finely chopped parsley; A little finely chopped green onion; A pinch of red chili; Salt to taste

Roasted eggplant, potato, tomato and onion with olive oil, vinegar, rosemary and spices in an easy vegan tray bake.

Cuisine
Arabic / Vegetables

Prep time
About 50–65 minutes

Best for
Main dish / Side dish

Ingredients

500 g potatoes, sliced into rounds
500 g eggplant, sliced into rounds
500 g tomatoes, sliced into rounds
3 medium onions, sliced into rounds
1/2 cup grape vinegar or apple cider vinegar
1/2 cup olive oil
1 cup vegetable broth or water
1 tsp seven-spice blend
A pinch of black pepper
A pinch of ground bay leaf
A handful of rosemary
A little finely chopped parsley
A little finely chopped green onion
A pinch of red chili
Salt to taste

Method

Peel and wash the potatoes, then slice them into rounds. Slice the eggplant with the skin on, and slice the onions and tomatoes into rounds as well.

Season the vegetable slices with a little black pepper and salt, then arrange them in the same repeating order in a round baking dish until it is full.

Sprinkle the rosemary, chopped green onion, parsley and ground bay leaf over the vegetables.

The sauce

Mix the 1/2 cup olive oil, 1/2 cup vinegar, seven-spice blend, vegetable broth and chili thoroughly.

Pour the mixture evenly over the vegetables.

Cover the tray and bake with heat from below for about 30 to 45 minutes.

Once a knife goes easily through the vegetables and they are cooked, remove the cover and brown the vegetables from the top.

Serve with rice and salad or vegan mayonnaise. If you want a grain dish alongside it, try quinoa with salad or freekeh with peas and carrots.

Enjoy.

Why eggplant adds more than bulk to this tray

Eggplant has real effects beyond being a “light vegetable.” Its purple skin contains nasunin, an anthocyanin that has shown strong antioxidant activity and protection against lipid damage in laboratory studies. Source.

More importantly, there is human evidence too: a randomized placebo-controlled trial found that eggplant powder reduced blood pressure in people with elevated or high-normal blood pressure. Study.

This tray combines eggplant rich in plant compounds with tomatoes, potatoes and herbs in a complete dish, without needing meat at the center of the meal.