Mediterranean Roasted Vegetables with Herb Parmesan Crust

Colorful roasted vegetables with potatoes, tomatoes and bell pepper, baked in the oven and topped with a crispy herb and Parmesan crust. Served with fresh basil and a squeeze of lemon.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 600 g waxy potatoes
• 2 pc zucchini
• 1 pc eggplant
• 2 pc red bell pepper
• 500 g cherry tomatoes
• 1 pc red onion
• 2 pc garlic cloves
• 4 tbsp olive oil
• 60 g Parmesan, freshly grated
• 50 g breadcrumbs
• 1 bunch thyme
• 1 bunch basil
• 1 pc lemon, zest and juice
• salt
• black pepper

Method

1. Preheat the oven to 220 °C conventional heat and line a large baking sheet with baking paper.
2. Wash the potatoes and cut them into slices about 1 cm thick. Cut the zucchini and eggplant into slices or half-moons, deseed the bell pepper and cut it into strips. Cut the onion into wedges and finely chop the garlic cloves.
3. Spread the vegetables with the potatoes and cherry tomatoes on the baking sheet, season with 3 tbsp olive oil, salt and pepper, and toss well.
4. Roast the baking sheet in the oven for 20 minutes, until the potatoes are nearly tender.
5. In a bowl, mix the Parmesan, breadcrumbs, thyme leaves, half of the lemon zest, the chopped garlic and 1 tbsp olive oil.
6. Take the vegetables out of the oven, sprinkle the Parmesan mixture evenly over them and bake for another 10 to 15 minutes, until the crust is golden brown.
7. Pick the basil leaves and chop them coarsely. Drizzle the roasted vegetables with lemon juice, sprinkle with basil and serve immediately.