Ronda’s Roasted Vegetables & Herbs
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: 13.
Ingredients
- 200 gram Red Bell Pepper
- 200 gram Yellow Bell Pepper
- 200 gram Green Bell Pepper
- 300 gram Eggplant
- 300 gram Zucchini
- 150 gram Red Onion
- 200 gram Cherry Tomatoes
- 4 piece Garlic Cloves
- 20 gram Fresh Basil Leaves
- 10 gram Fresh Thyme
- 4 teaspoon Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Chop the bell peppers, eggplant, zucchini, red onion, and garlic cloves into bite-sized pieces.
- In a large bowl, combine the chopped vegetables with cherry tomatoes, fresh basil leaves, fresh thyme, olive oil, salt, and black pepper. Toss to coat everything evenly.
- Spread the vegetable mixture on a baking sheet and roast in the preheated oven for 30 minutes, or until the vegetables are tender and slightly browned.
- Remove from the oven and let it rest for 5 minutes.
- Serve the roasted vegetables & herbs as a side dish or with a main course.
- Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 23g8%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.