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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
