This is not authentically Italian, but my husbands veins run rich trickle with Italian blood, and he loves it, so that is good enough for me. I'm sure you could Google for something a bit more genuine, but this is the way I make it. It's a nice accompaniment to BBQ'd chops or steak, or even roasted chook.
Italian Roast Vegetables
Ingredients
- zucchini, red capsicum, mushrooms, red onion; all chopped to about the same size.
- feta cheese, chopped a little smaller
- olives - I used pitted kalamata olives.
- dried oregano
- olive oil
- balsamic vinegar
Assembly
- arrange your chopped vegetables in an oven safe dish, scatter feta and olives over the top.
- sprinkle with dried oregano
- drizzle with olive oil and balsamic vinegar.
- bake in a medium oven until the biggest vegetables are cooked.
Seriously, that's it! I've made this before with fresh tomatoes, eggplant, even halved tinned artichokes. Sometimes I've used red wine vinegar instead of balsamic, and fresh rosemary is great as well (when the super hot early summer hasn't killed your rosemary bush, that is) It's so easy, it's hardly a recipe.
Enjoy!
xx