Name: Mediterranean Roasted Vegetables with Herb Marinade
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 200 g red pepper; 280 g yellow pepper; 270 g Zucchini; 270 g Eggplant; 125 g Cherry tomatoes; 100 g brown Mushrooms; 130 g Shallots; 0.5 tsp Salt; 4 clove Garlic; 1 piece Lemon - juice and zest; 7 tbsp Olive oil; 1 tbsp Mustard; 1 tbsp Honey - vegan alternative: Agave syrup; 1 tbsp Italian herbs; 1 tsp Salt; 0.125 tsp black Pepper from the mill

Cook Time

1 h

Servings

Difficulty

Easy

Prep Time

30 Min

Description

This Mediterranean roasted vegetables are an absolute blast! I especially like to make it in the summer when the vegetables are fresh from the market. The combination of peppers, zucchini, eggplant and mushrooms, marinated in an aromatic herb sauce, is simply unbeatable. Roasting in the oven brings out the full flavor of the vegetables and makes them wonderfully tender. Whether as an appetizer, side dish or as a light main course - this dish is versatile and tastes simply delicious. And the best part: It's super easy to prepare and also suitable for vegans! A real all-rounder for every occasion.

Ingredients (16 ingredients)

200 g red pepper
280 g yellow pepper
270 g Zucchini
270 g Eggplant
125 g Cherry tomatoes
100 g brown Mushrooms
130 g Shallots
0.5 tsp Salt
4 clove Garlic
1 piece Lemon - juice and zest
7 tbsp Olive oil
1 tbsp Mustard
1 tbsp Honey - vegan alternative: Agave syrup
1 tbsp Italian herbs
1 tsp Salt
0.125 tsp black Pepper from the mill

Preparation (5 steps)

Prepare vegetables

Preheat the oven to 200°C top/bottom heat. Wash the zucchini (270g) and eggplant (270g), cut into 5 mm thick slices and place on a board. Sprinkle the salt (1/2 tsp) over it and set aside. Wash the red pepper (200g) and yellow pepper (280g), remove the core and cut into 3 × 3 cm pieces. Wash and halve the cherry tomatoes (125g). Clean the brown mushrooms (100g) and quarter or eighth them depending on their size. Peel the shallots (130g) and halve them lengthwise.

Prepare lemon and chop garlic

Thermomix® Setting

3 sec/Speed 7

Wash the lemon in hot water, dry it and finely grate the zest with a zester. Then halve the lemon and squeeze out the juice. Peel the garlic cloves (4 pieces) and put them in the mixing bowl. Chop for 3 sec./level 7.

Prepare marinade

Thermomix® Setting

10 sec/Speed 3

Leave the garlic in the mixing bowl. Add olive oil (7 tbsp), lemon juice (3 tbsp), the grated lemon zest, honey (1 tbsp), mustard (1 tbsp), Italian herbs (1 tbsp), salt (1 tsp) and black pepper (1/8 tsp). Mix for 10 sec./level 3.

Marinate vegetables

Pat the zucchini and eggplant slices dry with some kitchen paper. Put all the vegetables in a large bowl and pour the marinade from the mixing bowl over them. Mix everything well.