Description
A simple and flavorful sheet pan dinner featuring tender roasted eggplant, bell peppers, cherry tomatoes, and zucchini, seasoned with garlic and herbs for a wholesome vegetarian meal.
Ingredients
1 large eggplant, cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 cup cherry tomatoes
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley, for garnish
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the eggplant cubes, red and yellow bell pepper pieces, zucchini slices, and cherry tomatoes.
Add the olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper to the vegetables. Toss well to evenly coat all the vegetables with the oil and seasonings.
Spread the vegetables in a single layer on a large sheet pan.
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and sprinkle the roasted vegetables with chopped fresh parsley.
Serve warm as a main dish or alongside your favorite grain or protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes