Versatile Roasted Vegetables Recipe

Versatile Roasted Vegetables Recipe

Ingredients

Makes 6 servings

• 1 medium eggplant, halved lengthwise and cut into 1/2-inch slices
• 1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
• 1 medium red bell pepper, cut into 1/2-inch strips
• 1 large red onion, cut into 1/2-inch dice
• 3 ripe plum tomatoes, cut into 1-inch dice
• 1/3 cup olive oil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and freshly ground black pepper
• 1 tablespoon shredded fresh basil leaves, for garnish
• 1 tablespoon minced fresh parsley, for garnish

Method

1. Preheat the oven to 425°F
2. Lightly oil a 9 x 13-inch baking pan and set aside
3. In a large bowl, combine the eggplant, zucchini, bell pepper, onion and tomatoes
4. Add the oil, marjoram, dried basil, thyme and salt and black pepper to taste
5. Toss the vegetables to coat
6. Transfer the vegetables to the prepared pan, spreading the vegetables in a single layer
7. Roast the vegetables until tender and just beginning to brown, about 1 hour, stirring occasionally
8. Transfer to a large serving bowl and sprinkle with fresh basil and parsley
9. Serve immediately

Full List of Vegan Recipes
Full List of Vegetables Recipes