Imagine transforming ordinary vegetables into a gourmet masterpiece with just one secret ingredient: white wine! This Italian-inspired roasted vegetable recipe will revolutionize your dinner routine, turning simple produce into a mouthwatering dish that looks like it came straight from a high-end restaurant kitchen. Whether you're a seasoned cook or a kitchen novice, these white wine roasted vegetables will elevate your culinary skills and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
- 1 cup white wine
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh herbs (thyme or rosemary)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash and prepare the mixed vegetables. Cut carrots into diagonal slices about 1/2 inch thick. Slice bell peppers into similar-sized chunks. Cut zucchini into half-moon shapes approximately 1/2 inch wide to ensure even cooking.
- In a large mixing bowl, combine the chopped vegetables. Drizzle olive oil over the vegetables and toss gently to coat each piece evenly with oil.
- Sprinkle salt, black pepper, and fresh chopped herbs over the vegetables. Toss again to distribute seasonings thoroughly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure vegetables are not overcrowded to allow proper roasting and caramelization.
- Pour white wine evenly over the vegetables. The wine will help steam and flavor the vegetables during roasting.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through cooking to ensure even browning.
- Remove from oven when vegetables are tender and edges are slightly caramelized. The white wine will have reduced, creating a light, flavorful glaze.
- Let the roasted vegetables rest for 2-3 minutes before serving to allow flavors to settle and cool slightly.
- Transfer to a serving dish and garnish with additional fresh herbs if desired. Serve hot as a side dish or light vegetarian main course.
Tips
- Choose the Right Wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor profile. Avoid sweet wines that can make your vegetables taste candied.
- Cut Vegetables Uniformly: Ensure all vegetable pieces are roughly the same size to guarantee even cooking and consistent caramelization.
- Don't Overcrowd the Baking Sheet: Leave space between vegetables to allow proper roasting and prevent steaming. Overcrowding leads to soggy, less flavorful results.
- High Heat is Key: Roasting at 425°F helps achieve those beautiful caramelized edges and concentrates the vegetable flavors.
- Experiment with Herbs: While the recipe suggests thyme or rosemary, feel free to try other herbs like oregano or basil to customize the flavor.
- Serve Immediately: Roasted vegetables are best enjoyed hot, right out of the oven when they're at their most flavorful and crisp.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
