Ingredients Needed for Colorful Roasted Vegetables
3 tablespoons of olive oil
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
How to Cook Colorful Roasted Vegetables
- Preheat the oven to 400˚F/200˚C.
- 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.
- 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.
- Combine all the roasted vegetables and garnish with fresh dill before serving.