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