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Colorful Roasted Vegetables

Sometimes the best thing you can eat are some colorful roasted vegetables. Don't worry, you won't get bored with this recipe, because we've added different tastes and textures to it. Also, one big secret is lots of herbs de Provence and garlic!
Sometimes the best thing you can eat are some colorful roasted vegetables. Don't worry, you won't get bored with this recipe, because we've added different tastes and textures to it. Also, one big secret is lots of herbs de Provence and garlic!

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Ingredients

1 eggplant
3 tablespoons of olive oil
salt
1 red bell pepper, chunked
1 yellow bell pepper, chunked
2 tomatoes, sliced
1 zucchini, sliced
1 fennel, sliced
1 tablespoon herbs de Provence
4 garlic cloves, crushed
fresh dill

Ingredients

Steps

1
Done

Preheat the oven to 400˚F/200˚C.

2
Done

Slice the eggplant into 0.4-inch slices. Halve the bigger slices, then place all of them to a baking dish. Drizzle olive oil and sprinkle salt. Roast for 20 minutes in the oven.

3
Done

Meanwhile, add the bell peppers, tomatoes, zucchini, and fennel to a baking dish. Add the herbs de Provence, crushed garlic, and drizzle olive oil. When the eggplant is roasted, remove from the oven and roast the other veggies for 20 minutes at 350˚F/175˚C.

4
Done

Combine all the roasted vegetables and garnish with fresh dill before serving.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

362 kcal
Calories
8 g
Protein
22 g
Fat
41 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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