Title: Roasted Vegetable Medley with Herb-Infused Pepper & Herb Salt Blend
Ingredients:
- 1 red bell pepper, sliced into 1-inch pieces
- 1 yellow bell pepper, sliced into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
- 1 yellow squash, sliced into 1/2-inch rounds
- 1 small eggplant, cut into 1-inch cubes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 2 tbsp fresh rosemary, minced
- 1 tsp fresh sage, minced
- 1 tsp fresh thyme, minced
- 1 tbsp parsley, minced
- 2 tsp fresh parsley, chopped (for garnish)
- Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil, and lightly grease with olive oil.
- In a large mixing bowl, toss the sliced peppers, zucchini, yellow squash, and eggplant with the olive oil and minced garlic.
- In a small bowl, combine the dried basil, dried thyme, dried oregano, salt, black pepper, and smoked paprika. Mix well.
- Sprinkle the dried herb mixture evenly over the vegetables. Gently toss the vegetables to coat with the herb mixture.
- Spread the coated vegetables onto the prepared baking sheet, and roast the vegetables for about 20-25 minutes or until they are tender and slightly caramelized. If necessary, flip the vegetables once during the roasting process.
- In the meantime, prepare the herb salt blend by combining roasted garlic (found inside each bell pepper), fresh rosemary, sage, thyme, and minced parsley in a mortar and pestle. Grind into a coarse mixture and add the paprika and salt to the blend. Mix until well combined.
- Once the vegetables have finished roasting, let them cool for 2-3 minutes, then plate them in a nice arrangement.
- Sprinkle a generous amount of the herb salt blend over the cooked vegetables just before serving. Garnish with chopped fresh parsley.
- Enjoy this delicious and flavorful Roasted Vegetable Medley with Herb-Infused Pepper & Herb Salt Blend!
