Description
A simple and delicious dish full of vibrant colors and flavors, perfect as a side or vegetarian main course.
Ingredients
Scale
- 1 medium zucchini, sliced into half-moons
- 1 medium eggplant, cubed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the zucchini, eggplant, red and yellow bell peppers.
- Drizzle with olive oil and season with salt, pepper, oregano, and garlic powder.
- Toss to coat the vegetables evenly.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Serve warm.
Notes
Make sure to cut all the vegetables to a similar size for even cooking. Feel free to add other vegetables like cherry tomatoes or asparagus for a different taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Mediterranean, vegetables, roasting, vegan, side dish