Oven-caramelized vegetables layered with Early Harvest OLEA
Recommended oil: OLEA Early Harvest Olive Oil
Serves: 4
Prep time: 15 minutes, plus 45 minutes roasting
Ingredients
- 2 zucchini, sliced into half-moons
- 1 eggplant, cubed
- 2 red bell peppers, cut into strips
- 1 red onion, cut into wedges
- 4 cloves garlic, unpeeled
- 6 tbsp OLEA Early Harvest Olive Oil, divided
- 1 tsp dried oregano
- Salt and pepper, to taste
- A few sprigs fresh thyme
Method
- Preheat the oven to 200°C (400°F).
- Spread the zucchini, eggplant, peppers, onion, and garlic across a large roasting tray.
- Drizzle with 4 tablespoons of OLEA Early Harvest Olive Oil, then season with oregano, salt, and pepper. Toss to coat evenly.
- Roast for 35–45 minutes, turning once, until the vegetables are tender and lightly caramelized at the edges.
- Remove from the oven, scatter with fresh thyme, and finish with the remaining 2 tablespoons of oil poured over the hot vegetables just before serving.
Chef’s note: Early Harvest oil carries a robust, slightly bitter intensity that stands up beautifully to roasting and holds its character even after time in a hot oven.