Colorful Summer Veggie Roast Platter

Ingredients

Estimated total cost: €7.13 · €1.19/serving

• 2 tablespoons extra virgin olive oilEst. price €0.12–€0.25
• 2 tablespoons balsamic vinegarEst. price €0.10–€0.20
• 1 teaspoon salt-free seasoning (such as Spike or Mrs. Dash)Est. price €0.03–€0.08
• 1 medium green bell pepper, cut into ringsEst. price €0.80–€1.50
• 1 medium red bell pepper, cut to match green pepperEst. price €0.90–€1.60
• 1/3 cup oil-packed sun-dried tomatoes, cut into strips, plus 1 tablespoon of their oilEst. price €1.50–€2.80
• Salt and freshly ground pepper to tasteEst. price €0.01–€0.02
• 1/2 teaspoon dried oreganoEst. price €0.02–€0.05
• 1/4 cup dry white wineEst. price €0.40–€0.75
• 1/2 medium zucchini, slicedEst. price €0.40–€0.70

Steps

1. 1

   Begin by preheating the oven to 450°F. Prepare a roasting pan by lining it with aluminum foil.

2. 2

   In a small bowl, mix the marinade ingredients until well combined.

3. 3

   In a spacious mixing bowl, mix together the eggplants, squashes, and peppers. Drizzle the marinade over the vegetables and gently toss until evenly coated.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  The colorful summer veggie roast platter is a celebration of seasonal produce and Mediterranean flavors. The use of olive oil, balsamic vinegar, and dried oregano reflects the influence of Mediterranean cuisine, known for its emphasis on fresh ingredients and bold flavors.

• Seasonal note

  This colorful summer veggie roast platter is best enjoyed during the summer months when bell peppers, zucchini, yellow summer squash, and tomatoes are in season and at their peak freshness.

• Health note

  This dish is a nutrient-dense option, providing a good source of fiber, vitamins A and C, and antioxidants from the variety of vegetables. With only 180 calories per serving and a good balance of macronutrients, it can be a healthy addition to a balanced diet.