Author: Fioa Time: Prep-15 mins + Cook-45 mins Serves: 4
- 1 large eggplant, cut into 1/2-inch cubes
- 2 zucchinis, cut into 1/2-inch slices
- 2 tomatoes, cut in wedges
- 1 tomato chopped, set aside
- 1 white onion, coarsely chopped
- 1 coarsely chopped green or red bell pepper
- 4 cloves garlic
- 2 tablespoons olive oil, more to taste
- 1/4 cup torn fresh parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon balsamic vinegar (optional)
Preparation
- Preheat the oven to 425 degrees F.
- On parchment paper or directly on a greased baking sheet, arrange zucchini, pepper, tomato wedges, onion, eggplant and garlic.
- Drizzle vegetables with olive oil, lightly salt and pepper. Toss until well coated.
- Roast, stirring and rotating the pan once during cooking until the vegetables are lightly browned and tender-about 40 mins. Remove from oven.
- Meanwhile stir together the reserved chopped tomato, 1 Tbs Olive Oil, 1/4 cup of torn parsley, 1/8 tsp salt and 1/8 tsp pepper in a large bowl.
- Then add roasted vegetables and another 1/8 tsp salt and toss to combine.
- Optional-drizzle with balsamic vinegar
*Note: Can be served as a side dish or atop noodles or rice
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