Marjoram-Seasoned Roasted Vegetables

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
Be the First to Review!

Get ready to elevate your veggie game with our Marjoram-Seasoned Roasted Vegetables. This recipe is a delightful medley of summer's bounty, perfectly roasted and seasoned to bring out the best flavors. It's a simple yet satisfying dish that's sure to become a staple in your meal rotation.

Ingredients for Marjoram-Seasoned Roasted Vegetables

The star of this dish is undoubtedly the zucchini, bringing a mild flavor and tender texture. Next, we have bell peppers, which add a sweet and slightly tangy note, plus a splash of color. The eggplant is a robust addition, soaking up flavors and adding a creamy consistency. Olive oil ties everything together, ensuring a nice roast and rich flavor. Seasoned with dried marjoram, which lends an aromatic earthiness, and balanced by salt and black pepper for a well-rounded taste.

Tips & Tricks

  • For an extra depth of flavor, add a splash of balsamic vinegar before roasting.
  • Make sure your veggies are cut into similar sizes for even cooking.
  • Feel free to mix in other seasonal vegetables you have on hand.

Serving Suggestions

These roasted vegetables are incredibly versatile. They're a perfect side for grilled meats or fish, or you can toss them over quinoa or couscous for a hearty vegetarian meal. Try adding a sprinkle of feta cheese or a dollop of hummus for an extra burst of flavor.

Frequently Asked Questions

Can I use fresh marjoram instead of dried?
Absolutely! Use about three times the amount as fresh herbs are less concentrated.
How do I store leftovers?
Store in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
Can I freeze the roasted vegetables?
Yes, but they might lose some texture. It's best to consume them fresh.

Marjoram-Seasoned Roasted Vegetables Recipe Walkthrough

First things first, preheat your oven to 400°F (200°C). This step is crucial to ensure your veggies roast evenly. While the oven is warming up, grab a large bowl. Toss in the sliced zucchini, chopped bell peppers, and diced eggplant. Feel free to experiment with your chopping style, but aim for uniformity to ensure even cooking.

Next, drizzle the olive oil over your vegetable mix. Use your hands or a spatula to toss everything gently, making sure each piece is coated. Now, sprinkle the dried marjoram, salt, and black pepper over the vegetables. Toss again until the seasonings are evenly distributed. Spread the veggies out in a single layer on a baking sheet. This part is key to achieving that perfect roast; overcrowding can lead to steaming instead of roasting.

Pop the baking sheet in the preheated oven. Let the vegetables roast for about 25-30 minutes. You'll know they're ready when they're tender and slightly caramelized. Keep an eye on them to avoid overcooking. Once done, remove from the oven and let them cool slightly. Serve warm, and enjoy the burst of flavors!

Why You'll Love This Recipe

  • Quick and Easy: Perfect for weeknight dinners.
  • Healthy and Nutritious: Packed with vitamins and fiber.
  • Versatile: Works as a side dish, salad topping, or main course.
  • Minimal Ingredients: Uses pantry staples and fresh produce.

Ingredients

2 medium zucchini, sliced
2 bell peppers, chopped
1 large eggplant, diced
3 tbsp olive oil
1 tbsp dried marjoram
1 tsp salt
1/2 tsp black pepper

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the sliced zucchini, chopped bell peppers, and diced eggplant.
3. Drizzle the olive oil over the vegetables and toss to coat evenly.
4. Sprinkle the dried marjoram, salt, and black pepper over the vegetables and toss again to distribute the seasoning evenly.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
7. Remove from oven, allow to cool slightly, and serve warm.

Ratings and Comments

Thank you for your rating!