Roasted Summer Vegetables Recipe
Allow for approximately 600 g of vegetables (excluding onion and garlic).
Ingredients
- 1 eggplant
- 2 zucchini
- 1 bell pepper
- 2 large beefsteak tomatoes or 250 g cherry tomatoes
- 5 unpeeled garlic cloves
- Thyme and rosemary
- Salt and pepper
- Olive oil
Instructions
- Preheat your oven to 150°C.
- Cut the eggplant, zucchini, bell pepper, and tomatoes into pieces and place them in a large mixing bowl.Finely slice the onion and add it to the vegetables.Drizzle generously with olive oil, season with salt and pepper, and mix well.
- Arrange the vegetables on a baking sheet lined with parchment paper or in a large roasting pan.Distribute the garlic cloves among the vegetables, leaving them in their skins.Sprinkle with herbs.
- Roast in the oven for 1 to 1½ hours, until the vegetables are thoroughly cooked.