Roast Vegetables Mediterranean
Ingredients
Preparation steps
Scrub and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 15 minutes. Preheat the oven to 180°C (approximately 350°F). Rinse and halve the peppers lengthwise, remove the seeds and white ribs and cut into bite-size pieces. Rinse and thinly slice the zucchini.
Rinse and halve the eggplant lengthwise and slice . Place the slices in a bowl of lightly salted water and let stand a few minutes, then drain and pat dry. Peel and slice the carrot. Peel the garlic and cut in half. Peel the shallot. Rinse the beans. Rinse the fennel, remove the hard stalk and cut into thin wedges.
Blanch the carrots and beans in a pot of boiling salted water for 4 minutes. Drain, rinse under cold water and drain well. Heat oil in a large skillet and saute the vegetables, one type at a time (except the potatoes) until golden brown and transfer to a casserole dish casserole dish. Add the potatoes and thyme sprigs and season with salt and pepper. Drizzled with some olive oil and roast until the vegetables are tender, about 10 minutes. Served on warm plates.
