Description
Enjoy a vibrant medley of summer vegetables roasted to perfection with aromatic herbs, creating a delightful dish that’s easy to prepare and bursting with flavor.
Ingredients
Scale
- 2 medium zucchinis, sliced into rounds
- 1 medium eggplant, cubed
- 2 bell peppers (red and yellow), chopped
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 425°F (220°C).
- Prep Your Veggies: Wash and chop the zucchinis, eggplant, bell peppers, and cherry tomatoes.
- Toss with Olive Oil: In a large bowl, combine all vegetables with olive oil, thyme, oregano, salt, and pepper. Toss until evenly coated.
- Arrange on Baking Sheet: Spread the vegetable mixture evenly on a large baking sheet.
- Roast Away!: Place in the preheated oven and roast for about 25-30 minutes until tender and caramelized.
- Serve It Up: Let cool slightly before serving. Optionally drizzle with more olive oil or balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 130
- Sugar: 6g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg