Description
A vibrant mix of roasted zucchini, eggplant, and bell peppers seasoned with garlic and oregano, making a perfect side dish.
Ingredients
Scale
- 2 medium zucchini, halved and cut into 1/2–1-inch pieces
- 1 medium eggplant, cut into 1-inch chunks
- 2 bell peppers, seeded and chopped
- 1 large red onion, peeled and cut into wedges
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Chop the zucchini, eggplant, bell peppers, and red onion into bite-sized pieces.
- In a large bowl, combine the vegetables with olive oil, minced garlic, salt, pepper, and dried oregano.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the oven for 25–30 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and garnish with fresh basil before serving.
Notes
For best results, cut vegetables to similar sizes for even cooking. Add optional balsamic vinegar or feta for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 7g
- Sodium: 600mg
- Fat: 11.5g
- Saturated Fat: 1.6g
- Unsaturated Fat: 9.9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3.5g
- Cholesterol: 0mg