Slow Roasted Vegetables in White Wine

Slow Roasted Vegetables in White Wine

Slow Roasted Vegetables in White Wine

Slow Roasted Vegetables in White Wine

Roast vegetables are a staple in our household, especially in the winter.

I’m a bit of a lazy cook when it comes to preparing dinner for myself and my poor husband, so I tend to roast a lot of things while enjoying a glass of relaxation.
In the summer I’m busy preparing dinner for our guests so shoving something in the oven for us is job done as far as I’m concerned.

This version of roast vegetables is incredibly versatile.
You can eat this alone as an appetizer with bread, toss them into fresh pasta or grains to make them filling enough for a main course and they are also delish eaten cold with other accompaniments such as cold meats or hard cheeses.

For Slow Roasted Vegetables in White Wine I use a mixture of soft vegetables that will soak up the marinade and all have the same cooking times.
The wine in this dish gives a unique flavor almost like a warm vinaigrette.

“Low and slow” is the key here.
Low temperatures and slow cooking allow these delicate vegetables release their unique flavors rather than caramelizing too quickly in a pool of cooking liquid.
You won’t just taste wine or garlic, the flavors are incredibly layered.
The goal is to roast everything so that any liquid is soaked up and retained by the vegetables resulting in super condensed flavors usually unseen by faster roasting.

For the wine, it’s your call what you use.
The sweeter the wine, the sweeter your dish will be.
I used a dry white wine but any will work as long as it’s not too sweet.
Make sure to leave enough for you to enjoy a glass! 

Slow Roasted Vegetables in White Wine

"Low and Slow" is the key to Slow Roasted Vegetables in White Wine

Slow Roasted Vegetables in White Wine

2 Leeks – washed and cut into 1cm thick rounds
1 Red Pepper – cut into 1 cm strips
1 Aubergine – cut into 1 cm thick rounds
2 Red Onions – each cut into 6 wedges
300g Cherry Tomatoes
6 cloves of Garlic – cut into slices
Pinch Thyme
250ml White Wine
125ml Olive Oil
2 tbsp Walnut Oil – Optional
¼ tsp cracked Black Pepper
2 tsp Brown sugar
Sea Salt

The Mix: 

Turn on oven to 150°c fan assist or equivalent

Place aubergine into a strainer and sprinkle with a generous pinch of salt – leave for 20 mins
Mix wine, oils, garlic, black pepper, thyme and sugar in a bowl and stir until sugar is dissolved
Rinse aubergine and pat dry with absorbent paper towel
Add all vegetables, except for tomatoes, into the wine mixture and gently mix well - try not to break up the onion
Spread vegetables and cooking liquid onto a large baking tray – try to have one single layer
Place into oven to cook slowly for 2 hours

Mix in tomatoes 10 minutes before the end of the cooking time
The veggies are ready when all the cooking liquid has been absorbed by the vegetables leaving them soft underneath a crispy surface

Serve with bread, pasta, grains, salad or eat on it's own

Drink This: 

You can never go wrong with Villa Maria Sauvignon Blanc, especially this one


di's picture

Glad you like it Frank, thanks - there's more coming!

Great idea adding the wine to this recipe
Thanks for sharing at the Best of the Blogosphere

Thanks for sharing on the Healthy Living Link Party. We appreciate it.

I have made this twice now. Tonight will be the third time. I just Oce it and my wife's comment is 'we don't ever need to eat at a restaurant again'. Thanks Di

di's picture

Thanks Peter, glad it worked out for you.


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