Ingredients
Scale
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 large red onion, cut into wedges
- 2 zucchini, sliced
- 1 eggplant, cut into cubes
- 1 pint cherry tomatoes
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and black pepper to taste
- Optional: Balsamic glaze for drizzling
Instructions
- Begin by washing and chopping all the vegetables.
- In a large mixing bowl, combine minced garlic, olive oil, rosemary, and thyme. Season with salt and black pepper.
- Add all the prepared vegetables to the bowl and toss to coat with the marinade.
- Preheat your oven to 400°F (200°C) and spread the marinated vegetables on a baking sheet.
- Roast for 25-30 minutes until tender and caramelized, flipping halfway through.
Notes
- For easier cleanup, line your baking sheet with parchment paper.
- Don’t overcrowd the baking sheet; roast in batches if necessary.
- Add other vegetables like carrots or sweet potatoes for variety.
- Drizzle balsamic glaze after roasting for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg