Roasted Mediterranean Vegetables

Name: Roasted Mediterranean Vegetables
Ingredients: 1 medium (about 14 ounces or 400g) eggplant, peeled and cut into 2-inch chunks; 1 red bell pepper, cut into 2-inch pieces; 1 yellow or orange bell pepper, cut into 2-inch pieces; 8 ounces (230g) small zucchini, cut into 2-inch pieces; 12 ounces (340g) cherry tomatoes, halved if larger than 2 inches in diameter; 1 red onion, sliced; 2 garlic cloves, grated on a microplane or finely chopped; 1½ tsp kosher salt; ½ tsp crushed red pepper flakes; ½ cup (120ml) extra-virgin olive oil; 1 to 2 teaspoons (5 to 10ml) balsamic vinegar

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INGREDIENTS

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1 medium (about 14 ounces or 400g) eggplant, peeled and cut into 2-inch chunks

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1 red bell pepper, cut into 2-inch pieces

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1 yellow or orange bell pepper, cut into 2-inch pieces

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8 ounces (230g) small zucchini, cut into 2-inch pieces

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12 ounces (340g) cherry tomatoes, halved if larger than 2 inches in diameter

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1 red onion, sliced

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2 garlic cloves, grated on a microplane or finely chopped

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1½ tsp kosher salt

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½ tsp crushed red pepper flakes

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½ cup (120ml) extra-virgin olive oil

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1 to 2 teaspoons (5 to 10ml) balsamic vinegar

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