Roasted Garden Mosaic: A Vibrant Kaleidoscope of Flavors

This roasted garden mosaic is a vibrant kaleidoscope of flavors that will tantalize your taste buds. The eggplant, zucchini, and bell peppers are roasted until tender and caramelized, and the oregano and basil add a herbaceous flavor. This dish is perfect for a summer side dish or a light lunch. Enjoy!

I first came across this recipe in a small Italian cookbook that my grandmother gave me. The recipe was simple, but the flavors were incredible. I've been making it ever since, and it's always a hit with my family and friends. Over the years, I've experimented with different variations of the recipe, but I always come back to this classic version. It's the perfect way to showcase the flavors of fresh summer vegetables.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 1 large zucchini, cut into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch cubes
• 1 large yellow bell pepper, cut into 1-inch cubes
• 1 large onion, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine the vegetables, olive oil, oregano, basil, salt, and pepper in a large bowl. Toss to coat.
3. Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and caramelized.
4. Serve immediately.

Why It Works

• Roasting the vegetables brings out their natural sweetness and caramelizes them, giving them a delicious flavor.
• The oregano and basil add a herbaceous flavor that complements the vegetables.
• Salt and pepper enhance the flavors of the vegetables and bring the dish together.