Description
A vibrant mix of roasted vegetables that captures the essence of the Mediterranean with sweet flavors and fragrant herbs.
Ingredients
Scale
- 1 small eggplant, sliced and quartered
- 1 small zucchini, halved and sliced
- 1 large yellow or red bell pepper, chopped into 1-inch squares
- 1 medium red onion, sliced
- 2 cups cherry tomatoes
- 1/2 lemon, juiced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, to taste
- Fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Preheat your oven to 425°F (220°C). Lightly spray a large baking sheet with cooking spray, or line it with parchment paper and spray.
- In a large bowl, combine the eggplant, zucchini, bell pepper, red onion, and cherry tomatoes.
- In a smaller bowl, whisk together the lemon juice, olive oil, balsamic vinegar, garlic, basil, oregano, thyme, salt, and pepper.
- Pour the mixture over the vegetables and toss to coat.
- Spread the vegetables evenly on the baking sheet.
- Roast in the oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
Cut your vegetables into similar sizes for even cooking. Feel free to add your favorite vegetables such as carrots or asparagus for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg