Prep time: 15 minutes
Total time: A little over an hour
1 small red onion, sliced into 1⁄4-inch rings
2 Japanese eggplants, cut into large cubes
2 sweet red peppers, cut into wedges
2 zucchini, cut into 1⁄2-inch rounds
1/4 cup extra-virgin olive oil
2 tbsp balsamic vinegar
1/2 tsp salt
1/2 cup crumbled feta cheese (optional)
Fresh basil leaves (optional)
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Combine the onion, eggplants, peppers and zucchini on the prepared baking sheet. Drizzle with olive oil and toss well to coat. Spread into an even layer. Drizzle with balsamic vinegar and sprinkle with salt.
Roast, stirring once, 45 to 55 minutes or until vegetables are tender and deep golden at the edges.
Sprinkle with feta and basil (if using) and serve.
Roast the vegetables but don’t add the cheese and basil. Keep at room temperature for up to 4 hours. Reheat at 425°F for 5 to 10 minutes, then finish with the cheese and basil.
Originally published in the Winter 2018 issue. Used with permission from Uncomplicated by Claire Tansey. Photo by Maya Visnyei.