Roasted Vegetables with Herbs

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220 °C (or 200 °C for fan-assisted) and line a baking sheet with parchment paper.

2. 2

   Clean the zucchini and eggplant, then cut them into the specified rounds or cubes; seed the red bell pepper and slice it; peel the red onion and cut it into wedges; halve the cherry tomatoes if desired.

   200 g (1 medium), sliced into 1 cm thick rounds Zucchini200 g (1 small), diced or sliced into 1.5 cm pieces Eggplant100 g, seeded and sliced Red Bell Pepper1 small (≈80 g), cut into wedges Red Onion200 g Cherry Tomatoes
3. 3

   In a large bowl, whisk together olive oil, garlic, dried rosemary, thyme, salt, pepper, and lemon juice until the spices are evenly distributed.

   3 tbsp (≈45 ml) Olive Oil3 cloves, finely chopped Garlic Cloves1/2 tsp (or 1 sprig fresh, finely chopped) Dried Rosemary1/2 tsp (or 1 tsp fresh, chopped) Dried Thyme1 tsp (to taste) Salt1/2 tsp Freshly Ground Black Pepper1 tbsp (freshly squeezed) Lemon Juice
4. 4

   Add the prepared vegetables (zucchini, eggplant, red bell pepper, red onion, cherry tomatoes) to the bowl and toss with the marinade until all pieces are lightly coated with oil. Spread them out on the prepared baking sheet in a single layer (not too crowded).

   200 g (1 medium), sliced into 1 cm thick rounds Zucchini200 g (1 small), diced or sliced into 1.5 cm pieces Eggplant100 g, seeded and sliced Red Bell Pepper1 small (≈80 g), cut into wedges Red Onion200 g Cherry Tomatoes
5. 5

   Place the baking sheet in the preheated oven and roast the vegetables for 12–15 minutes, until the edges are lightly browned and the larger pieces are tender. Halfway through, shake the baking sheet or turn the vegetables to ensure even cooking.

6. 6

   Optional: If you desire a deeper browning and slightly caramelized edges, roast the vegetables for an additional 2–3 minutes at 230 °C — watch closely to prevent burning.

7. 7

   Remove the baking sheet from the oven and sprinkle the vegetables with fresh parsley. Before serving, drizzle with lemon slices or a bit more lemon juice.

   1 tbsp, finely chopped Fresh Parsleyoptional, for drizzling Lemon Slices
8. 8

   Serve on warmed plates. Taste and adjust seasoning with salt or pepper if needed. Serve immediately.

   1 tsp (to taste) Salt1/2 tsp Freshly Ground Black Pepper

Origin & History

Roasted vegetables are a simple Mediterranean preparation method found in many southern countries. The combination of zucchini, eggplant, and tomatoes reflects typical ingredients of the Mediterranean region.