Roasted Vegetable and Manchego Spanish Tapas

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

An inviting plate of oven-roasted seasonal vegetables paired with nutty Manchego cheese, drizzled with sherry vinegar and olive oil for a perfect Spanish appetizer. This Spanish-inspired vegetarian recipe, ready in about 40 minutes, pairs eggplant, diced 1-inch, red bell pepper, chopped, zucchini, sliced into half-moons for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium eggplant, diced 1-inch
• 1 large red bell pepper, chopped
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp sherry vinegar
• 4 oz Manchego cheese, sliced thin
• 1 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 medium diced eggplant, 1 large chopped red bell pepper, 1 medium sliced zucchini, and 1 cup cherry tomatoes with 4 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika until vegetables are evenly coated.
2. Step 2: Spread the vegetables in a single layer on a rimmed baking sheet and roast for 25-30 minutes, stirring halfway, until tender and caramelized at the edges.
3. Step 3: Transfer the roasted vegetables to a serving platter, drizzle with 2 tbsp sherry vinegar, and gently toss.
4. Step 4: Arrange 4 oz thinly sliced Manchego cheese over the warm vegetables and sprinkle with 1 tbsp chopped fresh parsley before serving as a tapas dish.