Herb and Garlic Marinated Roasted Vegetables

Fork pressing down on marinated roasted vegetables layered in jar.

Herb and Garlic Marinated Roasted Vegetables

Herb and garlic marinated roasted vegetables are oven roasted and marinated with a savory blend of olive oil, garlic, balsamic vinegar, oregano, basil and mint. You'll appreciate having a batch on hand in your refrigerator to enjoy throughout the week in countless ways!

Course antipasto, Side Dish

Cuisine Italian

Keyword marinated roasted vegetables with garlic, balsamic vinegar, olive oil and herbs

Prep Time 30

Cook Time 20

Resting time 1

Servings 440 ml jars

Calories 1256kcal

Author Nadia Fazio

Equipment

2 440 ml Mason jars

Ingredients

For the marinade

½ cup olive oil
2 tbsp. balsamic vinegar
2 cloves garlic thinly sliced
¾ tsp salt
1½ tsp. oregano
5-6 mint leaves
7-8 basil leaves

Vegetables

1 medium eggplant sliced into 1/4 inch rounds
2 zucchini sliced lenghthwise into 1/4 inch strips
2 bell peppers cut into 1 inch strips

Instructions

Prepare the marinade

In a small bowl, stir together olive oil, balsamic vinegar, thinly sliced garlic, oregano and salt. Set aside.

Prepare the vegetables

Preheat broiler and move the oven rack to the top position in your oven.
Wash the vegetables and slice the eggplant and zucchini into 1/4 inch pieces. Avoid paper thin slices as they will break apart when they are tossed in the marinade. Slice the peppers into 1 inch strips. If the mouth of your jar is narrow, slice the eggplant rounds in half and the slices of zucchini in half lengthwise.
Working in 2 batches, place the sliced vegetables on a large baking sheet without overlapping. They do not require any oil or salt at this time.
Broil for 5-6 minutes per side, until tender but not mushy. Repeat with the remaining vegetables. Once broiled, transfer them to a large, wide bowl.
When slightly cooled, drizzle the marinade over the vegetables. Chop the basil and mint leaves in a chiffonade and add to the bowl.
Gently toss until the vegetables are evenly coated in the marinade. Pay particular attention to the eggplant slices to ensure they absorb enough of the marinade otherwise they will be dry.
Taste and add additional salt and/or herbs, to taste. Let sit at room temperature for one hour.

To store

Layer the vegetables in two clean mason jars, packing them down with a fork.
Pour any additional marinade over the top making sure that there is a thin layer of oil covering the top layer. Otherwise drizzle additional oil over the top to ensure they are covered.
Seal the jars and keep refrigerated for up to a week. They can be served immediately but are even more flavorful the followinng day as the vegetables soak up the marinade.

Notes

Serving suggestions:

Pressed panini with cheese and/or cured meats
As part of your antipasto platter
Crostini
Wraps
Quesadillas

Substitutions and Variations:

-Other vegetables that work well in this recipe are yellow squash, mushrooms, and asparagus.
-Add herbs of your choice including thyme, parsley, rosemary or tarragon.

Storage:

-This recipe makes enough vegetables to fill 2-440ml Mason jars.

-Alternately, store the vegetables in a glass food storage container of your choice.

-Keep refrigerated for up to one week. Make sure there is a thin film of olive oil covering the top layer of vegetables.

More tips:

-Do not slice the vegetables paper thin or they will fall apart when tossed with the marinade.
-Although it may seem odd, the vegetables do not require any oil during broiling. They will soak up the marinade better if they are dry roasted.

-Aside from oven roasting the veggies, they may be cooked in a grill pan on your stove top; or on your outdoor grill.

Please note that the nutritional information provided is for the entire recipe as serving size may vary.

Nutrition