Mediterranean Style Roasted Veggies

Visual appeal is so important….this side dish will win you accolades in both looks and flavor. Best yet, it’s so easy to prepare once all the chopping has been done!

Ingredients

• 1 large red onion, quartered and sliced ½” thick
• 1 red bell pepper, seeded and cut into large bite size pieces
• 1 orange bell pepper, seeded and cut into large bite size pieces
• 2 yellow bell peppers, seeded and cut into large bite size pieces
• 1 large zucchini, halved and sliced into half moons
• 2 medium Japanese eggplants, sliced thin on the diagonal
• 1/3 cup balsamic vinegar
• ½ cup extra virgin olive oil (plus a little extra to drizzle over the finished dish)
• 3 garlic cloves, minced (about a level tablespoon)
• 1 teaspoon thyme
• Salt & pepper to taste
• 1 lemon, zested and halved
• 1/3 cup crumbled feta cheese
• 2 tablespoons thinly sliced fresh mint
• Cooking spray

Directions

Preheat the oven to 450º F and start chopping the veggies, placing them in a large bowl.  Toss the cut veggies with the balsamic vinegar, olive oil, garlic, thyme, salt and pepper.  Prepare a large baking sheet with the cooking spray, then evenly spread out the veggies.  Take one lemon half and squeeze juice over the veggies, then roast in the pre-heated oven for 25-30 minutes.  This dish can be served warm or room temperature.  Right before serving, drizzle on a little more olive oil then sprinkle the feta cheese, lemon zest and sliced mint on top.

Recipe created by Personal Chef Michi Harris