vegetables
vegan
roasted
everyday
side dish
soft
Mediterranean
summer
Hot
Roasted Pepper and Eggplant Dish
Difficulty
easy
Time
55m
Price Category
cheap
Calories
Low
This roasted pepper and eggplant dish is a true Mediterranean flavor explosion that will transport you to a sunny coastline in an instant. The vegetables caramelize sweetly in the oven, and the herbs perfectly enhance their natural aromas. It's an easy-to-make, nutritious, and incredibly versatile dish that stands alone beautifully or serves as an excellent side. Give it a try and enjoy the fresh, summery flavors!
ingredients
Steps
Prepare Vegetables
Preheat your oven to 200°C (180°C for fan-assisted ovens). Cut the eggplant, bell peppers, and tomatoes into larger, bite-sized pieces. Quarter the red onion and thinly slice the garlic.
Season and Roast
In a large bowl, combine all the chopped vegetables with olive oil, dried oregano, thyme, salt, and pepper. Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized. Toss them once halfway through cooking.
Serve
Remove the baking sheet from the oven and sprinkle with freshly chopped parsley, if using. Serve warm or at room temperature, either on its own or as a side dish.
Extra Tips
► Don't be afraid to experiment with spices! A pinch of chili flakes or rosemary also goes great with this dish.
► If you prefer crispier vegetables, roast them at a higher temperature for a shorter time.
► You can also serve it sprinkled with fresh feta or drizzled with a little balsamic glaze.
Nutrition
| Per 100g | Per Serving 250g / 8.8 oz | |
|---|---|---|
| Calories | 85 kcal | 210 kcal |
| Protein | 2g | 5g |
| Fat | 5g | 12g |
| Carbohydrate | 9g | 23g |
| Fiber | 4g | 10g |
| Sugar | 5g | 13g |