Roasted vegetables with mint and dill oil

This is a delicious appetizer that was very well received this New Year's Eve. Serve with fresh baguette, quinoa, rice, potatoes or polenta - it goes with pretty much everything! 

Ingredients (serves 6-8 as an appetizer)

- 1 eggplant, diced

- 2 zucchini, cut in half lengthwise then sliced

- 1 red pepper, sliced

- 1 red onion, sliced not too thinly

- 3 Tablespoons extra virgin olive oil

- salt and pepper, to taste

For the mint and dill oil

- 1 garlic clove, mashed

- a handful fresh mint leaves, finely chopped

- a handful fresh dill, finely chopped

- salt and pepper, to taste

- 3 Tablespoons extra virgin olive oil

Coat the bottom of an oven proof dish with a little bit of olive oil, add the veggies, drizzle with the remaining oil and toss to coat well. Roast at 400 F until tender and some edges are slightly charred. Season with salt and pepper.

Meanwhile prepare the mint and dill oil as follows: in a small bowl add the mashed garlic, sprinkle with a little bit of sea salt and stir well until you obtain a paste (you might need to add a little bit more salt). Gradually pour in the olive oil while stirring continuously, then add the chopped mint and dill. Taste and add salt or pepper, as needed. If you dropped too much salt in it, just add more oil or even a little bit of freshly squeezed lemon juice.

Place the roasted veggies on a serving platter and top with the mint and dill oil. Enjoy!