Roasted Vegetables

Light and Tasty


Today we have a simple recipe, but perhaps to call it “recipe” is too much…. This change of season and the weather affect my mood and when it happens, I’m tired, moody, lethargic. Do you notice your moods fluctuating with the weather? How do you deal with it? I usually cook. Nothing fancy, with which I could complicate it further, but tasty, so as to awaken my senses. So here’s one of my favorite ways (as mentioned above is not meant to be a recipe) to eat and cook vegetables: in the oven to bring out the hints of flavor characteristics of every type of vegetables, with only a little of olive oil and salt, or like today, with a bit of spices.


  • Eggplant
  • Zucchini
  • Bell Peppers
  • Extra Vergin Olive Oil
  • Cooking Salt
  • Thyme, Oregano, Mint
  • Garlic

If you wish, and depending on the seasonal vegetables, you  can add/use potatoes, carrots, yellow squash, broccoli, tomatoes or mushrooms!



Wash  and halve the vegetables(lengthwise). Engrave diagonally the eggplant and zucchini with crossed cuts. Clean out the core and seeds. Line a baking tray with baking paper and lay out the vegetables. Drizzle with extra vergin olive oil, cooking salt and the chopped herbs and place it in the oven(preheated to 200 ° C) for 25-30 min.

I like to pair the vegetables with a bottle of wine “Vermentino“(see post) or even a good rosé, served at a temperature of 8-12°C.

wine, olive oil, Cannonau, Vermentino, Moscato, Malvasia, cagnulari, carignano
If you have 5 more minutes you may also be interested in:

vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano

Fregula: A Sardinian Couscous

A meat pie: “Sa Panada”

Crispy vegetarian lasagne with Pane Carasau

Malloreddus with ragout of swordfish

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Wine Tasting - Tour of Sardinia

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