How to make Roasted Vegetable Tapas

On a journey through the vibrant heart of Spain, I was captivated by the simple yet sumptuous “Roasted Vegetable Tapas”. This dish beautifully showcases parmesan, courgette, and aubergine, each roasted to perfection, evoking a medley of flavors that are both rustic and elegant. The slight char on the vegetables brings out their inherent sweetness, while the parmesan adds a salty, umami kick that elevates the dish to new heights. The combination of textures—from the creamy flesh of the aubergine to the firmer bite of the courgette—creates a delightful contrast. It’s a testament to the power of simple ingredients in creating something truly memorable. I’m eager to share this delicious recipe with you, allowing you to bring a taste of Spanish sunshine into your own kitchen.

Roasted Vegetable Tapas

The "Roasted Vegetable Tapas" offers a delightful exploration into the rich tapestry of Spanish cuisine, using simple ingredients to create a dish bursting with flavor and texture. At the heart of this culinary gem are parmesan, courgette (zucchini), and aubergine (eggplant), each roasted to perfection to bring out their natural sweetness and smoky undertones. The parmesan adds a savory, umami-packed crust that beautifully complements the soft, caramelized vegetables beneath. This interplay of textures, alongside the earthy and nutty flavors, makes the "Roasted Vegetable Tapas" a testament to the power of roasting in transforming humble ingredients into something extraordinary. Served as part of a larger tapas selection or as a standalone dish, it invites diners to savor the simplicity and elegance of well-prepared vegetables, making it not just a meal but an experience that celebrates the beauty and diversity of Spanish cooking.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine Spanish
Servings 8 people
Calories 658 kcal


  • 1 griddle pan


  • Small handful parsley
  • 1/2 teaspoon paprika
  • Zest 0.5 lemon
  • 8 basil leaves
  • 1 large aubergine
  • 25 g parmesan
  • 3 sundried tomatoes
  • 1 large courgette
  • 3 tablespoon olive oil
  • 250 g tub ricotta
  • 1 garlic clove
  • 2 flame-roasted peppers


  • Slice the aubergine and courgette onto small, 2-3mm-thick slices. The peppers should be drained and rinsed.
  • Preheat a griddle pan to medium-high heat.
  • Pour the garlic oil on the vegetable strips and roast for 2-3 minutes on each side until it’s soft and finely charred.
  • Combine the cheeses, sundried tomato, lime juice, and spice in a mixing bowl.
  • Arrange the aubergine strips on a big cutting board.
  • A strip of courgette, a slice of spice, and basil leaves go on top of each.
  • Organize on a plate and top with parsley leaf and paprika when ready to eat.
Keyword aubergine, courgette, ricotta

Cooking Tips about Roasted Vegetable Tapas

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  • Quality of Vegetables: Selecting high-quality, fresh vegetables is paramount. Look for vibrant, firm parmesan, courgette (zucchini), and aubergine (eggplant). The freshness of these vegetables will significantly impact the final taste and presentation of your tapas.
  • Uniform Cutting: To ensure even roasting, cut your vegetables into uniform pieces. For courgette and aubergine, slicing them into rounds or half-moons that are roughly the same thickness helps them cook at the same rate.
  • Seasoning Well: Before roasting, generously coat your vegetables with good olive oil, salt, pepper, and any other desired seasonings (such as smoked paprika, garlic powder, or Italian herbs). This not only adds flavor but also helps in achieving a beautiful caramelization.
  • Preheating the Oven: Ensure your oven is preheated. A hot oven (about 425°F or 220°C) is crucial for roasting vegetables as it ensures they start cooking immediately, leading to a nicely charred exterior and tender interior.
  • Space Them Out: Spread your vegetables out in a single layer on the baking sheet, making sure they’re not overcrowded. Overcrowding can cause the vegetables to steam rather than roast, affecting their texture and flavor.
  • Turning Halfway: For even roasting, turn your vegetables halfway through the cooking time. This allows all sides to get nicely browned and caramelized.
  • Adding Parmesan: Sprinkle grated parmesan over the vegetables in the last few minutes of roasting for an added umami flavor and a crispy texture. Watch closely to ensure it melts but does not burn.
  • Garnishing: Once roasted, consider finishing your vegetable tapas with a light drizzle of high-quality balsamic vinegar or a squeeze of fresh lemon juice for an extra burst of flavor. Fresh herbs like basil or thyme can also add a lovely aroma and freshness.
  • Serve Immediately: Roasted vegetable tapas are best served warm, directly from the oven. They lose their crispness as they cool, so timing is key to enjoy their optimal texture and taste.

Serving suggestions about Roasted Vegetable Tapas

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  • Drizzle of High-Quality Olive Oil: A final drizzle of good extra virgin olive oil just before serving can enhance the flavors and add a luxurious finish to the vegetables.
  • Fresh Herbs: Sprinkling freshly chopped herbs such as basil, thyme, or parsley over the roasted vegetables can introduce a fresh aromatic layer and make the colors pop on the plate.
  • Balsamic Reduction: Offering a balsamic reduction on the side or lightly drizzled over the top adds a sweet and tangy dimension that pairs beautifully with the natural sweetness and earthiness of the roasted vegetables.
  • Creamy Dip: Serve alongside a bowl of creamy dip, such as hummus or tzatziki, for dipping. The creaminess of the dip contrasts nicely with the charred and crispy edges of the vegetables.
  • Crumbled Cheese: Sprinkle crumbled feta or goat cheese over the tapas for a burst of tangy flavor that complements the roasted vegetables well. The meltiness of the cheese adds a comforting texture.
  • Assorted Olives and Nuts: A side of mixed olives and a selection of roasted nuts can round out the serving platter, adding salty, briny notes, and crunchy textures which provide a nice contrast to the vegetables.
  • Rustic Bread: Offer slices of rustic bread or a toasted baguette to accompany the tapas. Bread is perfect for soaking up any delicious olive oil or juices left on the platter.
  • Wine Pairing: A light, crisp white wine or even a rosé can complement the flavors of the roasted vegetables well. Their acidity and fruitiness balance the rich and savory aspects of the tapas.

Top 5 FAQs about Roasted Vegetable Tapas

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  • What are the essential ingredients for Roasted Vegetable Tapas? The heart of Roasted Vegetable Tapas lies in its simple yet flavorful ingredients: parmesan, courgette (zucchini), and aubergine (eggplant). These vegetables are roasted to perfection, bringing out their natural sweetness and providing a smoky undertone that is beautifully complemented by the savory hint of parmesan.
  • How should the vegetables be prepared for optimal roasting? To ensure even cooking and optimal flavor, it’s important to cut the courgette and aubergine into uniform pieces. Additionally, tossing them in a good quality olive oil with adequate seasoning before roasting at a high temperature helps achieve a perfect char and tender texture.
  • Can Roasted Vegetable Tapas be made vegan? Yes, a vegan version can easily be created by either omitting the parmesan or substituting it with a vegan alternative. There are many plant-based cheeses available that can provide a similar savory, umami flavor profile to complement the roasted vegetables.
  • How long does it take to make Roasted Vegetable Tapas? The preparation time is relatively short, mainly involving the cutting of the vegetables and seasoning. The actual roasting takes about 20-25 minutes in a preheated oven at 425°F or 220°C, depending on the thickness of the vegetable slices. Adding parmesan should be done in the last few minutes of roasting.
  • What are some serving suggestions for Roasted Vegetable Tapas? Roasted Vegetable Tapas can be served as part of a larger tapas spread or as a standalone dish. They are best enjoyed warm, garnished with a drizzle of high-quality olive oil, fresh herbs, or a sprinkle of freshly grated parmesan. Accompanying them with a light, crisp white wine or a balsamic reduction can also enhance the dining experience.

The art of making “Roasted Vegetable Tapas” stands as a vibrant illustration of the wonders that simple cooking techniques paired with fresh ingredients can achieve. By roasting vegetables like parmesan, courgette, and aubergine to perfection, we unlock layers of deep, caramelized flavors complimented by a smoky undertone and a delightful textural contrast. The addition of quality parmesan adds an umami richness, transforming these humble vegetables into a dish that is both rustic and refined. This dish not only embodies the warmth and joy of Spanish cuisine but also celebrates the beauty of vegetables at their peak, served with love and simplicity. “Roasted Vegetable Tapas” invites us to savor each bite, reminding us of the power of simple ingredients to create extraordinary experiences. It’s more than just a dish; it’s a celebration of culture, flavor, and the joy of sharing good food with others.


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