Gurguglione - Italian Roasted Vegetable Medley

Ingredients

• 2 red bell peppers 2 red bell peppers
• 2 yellow bell peppers 2 yellow bell peppers
• 1 large eggplant 1 large eggplant
• 2 zucchinis 2 zucchinis
• 4 ripe tomatoes 4 ripe tomatoes
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 14g, 9g
• Protein: 2g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Wash and dry all the vegetables. Cut the bell peppers, eggplant, zucchinis, and tomatoes into bite-sized chunks.
3. 3.
   In a large mixing bowl, combine the minced garlic, extra virgin olive oil, balsamic vinegar, basil, dried oregano, salt, and pepper. Mix well.
4. 4.
   Add the prepared vegetables to the bowl and toss until they are evenly coated with the marinade.
5. 5.
   Transfer the vegetables to a baking sheet and spread them out in a single layer.
6. 6.
   Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly charred, stirring once halfway through.
7. 7.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Bell peppers — For a smoky flavor, you can char the bell peppers over an open flame before peeling and cutting them.
• Eggplant — To reduce bitterness, sprinkle salt over the sliced eggplant and let it sit for 15 minutes before rinsing and using.
• Tomatoes — If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.

Tips & Tricks

• For added depth of flavor, sprinkle some grated Parmesan cheese over the roasted vegetables before serving.
• Experiment with different herbs and spices such as thyme, rosemary, or red pepper flakes to customize the flavor according to your preference.
• Leftovers can be used as a topping for bruschetta or as a filling for sandwiches.

Serving advice

Serve the Gurguglione warm or at room temperature as a side dish alongside grilled meats or fish. It can also be enjoyed as a main course with a side of crusty bread or pasta.

Presentation advice

Arrange the roasted vegetables on a platter, garnish with fresh basil leaves, and drizzle with a little extra virgin olive oil for an appetizing presentation.