Roasted Vegetable and Manchego Spanish Tapas
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 (vegetarian) ready in about 40 minutes pairs medium eggplant, diced 1-inch, large red bell pepper, chopped, medium 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
Instructions
- 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.
- 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.
- Step 3: Transfer the roasted vegetables to a serving platter, drizzle with 2 tbsp sherry vinegar, and gently toss.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Vegetable and Manchego Spanish Tapas take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Vegetable and Manchego Spanish Tapas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium eggplant, diced 1-inch from drying out.
Can I substitute ingredients in Roasted Vegetable and Manchego Spanish Tapas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Vegetable and Manchego Spanish Tapas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Vegetable and Manchego Spanish Tapas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
