Roasted Vegetables

🧂 Ingredients

• 1 large eggplant

  cut into chunks
• 2 zucchinis

  cut into chunks
• 2 bell peppers

  any color, deseeded and chopped
• 2 large tomatoes

  chopped
• 1 large onion

  chopped
• 4 cloves garlic

  minced
• ¼ cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper

  to taste
• Fresh basil leaves

  for garnish (optional)

Instructions

• 1 Preheat your oven to 425°F (220°C).
• 2 In a large bowl, combine the eggplant, zucchinis, bell peppers, tomatoes, onion,
  and garlic.
• 3 Drizzle with olive oil and sprinkle with thyme, oregano, salt, and pepper. Toss
  until all the vegetables are well coated.
• 4 Spread the vegetables out in a single layer on a large baking sheet. Use two
  sheets if necessary to avoid overcrowding.
• 5 Roast in the preheated oven for about 40 minutes, stirring halfway through,
  until the vegetables are tender and lightly caramelized.
• 6 Garnish with fresh basil leaves before serving, if desired.

Nutrition Info