Ingredients
Scale
- 1 large eggplant, cut into 1-inch cubes
- 2 zucchini, cut into 1-inch cubes
- 2 bell peppers (red, yellow, or orange), seeded and cut into 1-inch pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 ripe tomatoes, chopped
- 1/4 cup olive oil
- 2 tablespoons fresh herbs (such as thyme, rosemary, and oregano), chopped
- Salt and pepper to taste
- Optional: Balsamic glaze for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Wash and chop all the vegetables into uniform, bite-sized pieces.
- Drizzle the vegetables with olive oil, add the chopped fresh herbs, salt, and pepper, and toss until evenly coated.
- Spread the seasoned vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for 30-40 minutes, stirring halfway through, until tender and slightly caramelized.
Notes
- For a smoky flavor, try grilling the vegetables before roasting them.
- Add a pinch of red pepper flakes for a little heat.
- Experiment with different herbs, such as basil or parsley.
- If fresh tomatoes are unavailable, canned diced tomatoes work well.
- Toss the roasted vegetables with cooked pasta or couscous for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Vegetarian
- Method: Roasting
- Cuisine: French
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 7g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg