Caper Roasted Mediterranean Veggies
1 bag (approximately 1 lb) of mini sweet peppers
1 small Italian eggplant
2 small zucchinis
1 container of cherry tomatoes
1/4 cup extra virgin olive oil
2 tablespoons capers (drained and rinsed, soaked in warm water for 10 minutes)
2 cloves of garlic
1 tsp balsamic vinegar (or red wine vinegar)
1 tsp salt
1/4 tsp freshly ground black pepper
Preheat oven to 400 degrees
Drain and rinse the capers. Place in warm water for 10 minutes.
Meanwhile, chop all veggies into long thin strips (except cherry tomatoes and olives)
Once capers are done soaking, drain the water.
Put the garlic, capers, olive oil, balsamic vinegar, salt, pepper in a blender, and blend until smooth sauce forms.
Lay veggies on a baking sheet with aluminum foil or parchment paper
Pour sauce over veggies and use hands to massage sauce into vegetables evenly
Bake in oven for 40 minutes or until veggies are fully roasted. Tomatoes may blister which is totally fine!
Remove from oven and top with crumbled feta (omit if dairy free)
Serve warm or room temperature!