Roasted Vegetables in Tomato Sauce
Roasting vegetables brings out their natural sweetness and enhances their flavors.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Roasted Vegetables in Tomato Sauce
Ingredients
Instructions
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Preheat the oven to 200°C (400°F).
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Cut the bell peppers, zucchini, and eggplant into bite-sized pieces.
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Halve the cherry tomatoes.
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Slice the onion and mince the garlic cloves.
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In a large bowl, combine the bell peppers, zucchini, eggplant, cherry tomatoes, onion, garlic, olive oil, dried oregano, salt, and black pepper. Toss to coat the vegetables evenly.
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Spread the vegetables on a baking sheet in a single layer.
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Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred.
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In a saucepan, heat the tomato sauce.
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Serve the roasted vegetables with the tomato sauce.
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Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
