Provencal Morning Delight: Balsamic Roasted Vegetable Medley
Awaken your senses with this vibrant, delectable medley of roasted aubergine, tomatoes, and peppers, kissed with a tangy hint of lemon and a balsamic glaze. Inspired by the rustic and aromatic flavors of French Provençal cuisine, this breakfast dish is a tribute to the simplicity and elegance of fresh, wholesome ingredients. Perfectly balanced with a burst of flavors and colorful presentation, this recipe is sure to invigorate your morning routine, catering to your dietary preferences and nutritional needs without compromising on taste and elegance.
Ingredients
- 1 small aubergine (approx. 200 grams), diced
- 1 medium tomato (approx. 150 grams), sliced
- 1 medium red bell pepper (approx. 150 grams), sliced
- 1 small courgette (approx. 150 grams), sliced
- 1 tablespoon (15 ml) balsamic vinegar
- 1 tablespoon (15 ml) olive oil
- Juice of 1/2 lemon (approx. 15 ml)
- 1/2 teaspoon (1.5 grams) salt
- 1/4 teaspoon (0.5 grams) black pepper
- 1 teaspoon (2 grams) dried oregano
- 1 teaspoon (2 grams) dried thyme
- 1/2 teaspoon (1 gram) paprika
Method
- Preheat the oven to 200°C (392°F).
- In a large mixing bowl, combine the diced aubergine, sliced tomato, red bell pepper, and courgette.
- In a small bowl, whisk together the balsamic vinegar, olive oil, lemon juice, salt, black pepper, dried oregano, dried thyme, and paprika.
- Pour the balsamic mixture over the vegetables and mix well to ensure all vegetables are evenly coated.
- Spread the vegetables evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, flipping the vegetables halfway through, until they are tender and slightly caramelized.
- Remove from the oven and let cool slightly before serving.
Tips
- For a burst of freshness, garnished with fresh basil leaves before serving.
- Pair this dish with a slice of crusty French bread for a complete breakfast experience.
- Make sure your vegetables are evenly cut to ensure they cook at the same rate.
- Enjoy with a poached egg on top for an added protein boost, if your dietary preferences allow.
Nutritional information
| Nutrient | Per 100 grams | Per Serving |
|---|---|---|
| Energy | 47 kcal (197 kJ) | 141 kcal (592 kJ) |
| Fat | 3 grams | 9 grams |
| Saturated Fat | 0.5 grams | 1.5 grams |
| Carbohydrates | 5 grams | 15 grams |
| Sugars | 4 grams | 12 grams |
| Proteins | 1 gram | 3 grams |
| Salt | 0.5 grams | 1.5 grams |
