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Roasted Vegetable Topping Recipe

Italian · Condiment · 35 min total

A versatile, savory topping made from roasted vegetables, perfect for adding depth to pizzas, pastas, salads, or grain bowls.

Ingredients

• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 1 small zucchini, sliced into half-moons
• 1 small red onion, sliced into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine bell peppers, zucchini, and red onion. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss to coat evenly.
3. Spread vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes.
4. Remove from oven, sprinkle minced garlic over the vegetables, and toss gently. Return to oven and roast for another 5 minutes, until vegetables are tender and lightly charred.
5. Let cool slightly, then transfer to a cutting board and chop into small pieces. Use immediately or store in an airtight container in the refrigerator for up to 5 days.

Tips

• For a smoky flavor, grill the vegetables instead of roasting.
• This topping can be frozen for up to 3 months; thaw in the refrigerator before using.
• Add a splash of balsamic vinegar after roasting for extra tang.

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