Description
These Mediterranean veggies roast until the edges char and sweeten, releasing warm notes of garlic and smoked paprika. A sprinkle of parsley adds fresh brightness—perfect for pairing with grilled meats or pasta.
Ingredients
- 1 large eggplant
- 2 medium zucchinis
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 3 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and dry all vegetables, then cut eggplant and zucchinis into 1-inch cubes, slice bell peppers into strips, and cut onion into wedges.
- Mince garlic cloves and place vegetables and garlic in a large mixing bowl.
- Drizzle olive oil over the vegetables, then sprinkle oregano, thyme, smoked paprika, salt, and black pepper.
- Toss until every piece is evenly coated in oil and herbs.
- Arrange vegetables in a single layer on the prepared baking sheet without overcrowding.
- Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and edges are caramelized.
- Remove from oven, transfer to a serving dish, and sprinkle chopped parsley on top.
Notes
- Adjust roasting time by 5 minutes for firmer or softer vegetables.
- Add a pinch of red pepper flakes for extra heat.
- Serve warm or at room temperature alongside grilled meats, fish, or tossed into pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.