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Photo of Marinated roasted vegetable medley by WW

Marinated roasted vegetable medley

1
Points® value
Total Time
45 min
Prep
15 min
Cook
25 min
Serves
8
Difficulty
Easy
Think of these marinated vegetables as a lighter, less-oily version of what you might find at your supermarket’s olive bar. Keep them on hand for up to five days, and enjoy them cold or at room temperature as an easy side dish, omelet filling, pasta topper, or sandwich fixing. To ensure the veggies roast evenly, be sure to spread them out onto two sheet pans; if you try to pile them all onto one, they’ll end up steaming in their own liquid.

Ingredients

Cooking spray

4 spray(s)

Shallot

4 medium, quartered

Eggplant

1¼ pound(s), cut into 1-in pieces

Cremini mushroom

1 pound(s)

Red bell pepper

1 medium, trimmed and cut into 1/2-in-thick slices

Yellow bell pepper

1 medium, trimmed and cut into 1/2-in-thick slices

Orange bell pepper

1 medium, trimmed and cut into 1/2-in-thick slices

Kosher salt

1 tsp, divided

Black pepper

1 tsp, divided

Grape tomatoes

2 cup(s)

Red wine vinegar

2 Tbsp

Olive oil

1 Tbsp

Italian seasoning

1 tsp

Dijon mustard

1 tsp

Fresh parsley

¼ cup(s), flat-leaf, chopped

Instructions

  1. Preheat the oven to 425°F with 1 oven rack in the lower third of the oven and the other rack in the upper third. Coat 2 large sheet pans with cooking spray. Divide shallots, eggplant, mushrooms, and bell peppers evenly between pans. Coat vegetables with cooking spray; sprinkle ¼ tsp each salt and pepper over each pan. Roast for 15 minutes.
  2. Remove the pans from the oven (leave the oven on). Gently stir the vegetables; scatter the tomatoes evenly onto both pans. Return pans to the oven. Roast until the tomatoes start to collapse, 10 to 12 minutes. Remove the pans from the oven and let stand 5 minus.
  3. In a large bowl, whisk together the vinegar, oil, Italian seasoning, mustard, and remaining ½ tsp each salt and pepper. Add the vegetables and parsley; toss gently to coat.
  4. Serving size: 1 cup

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