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Description
A colorful and healthy platter of roasted vegetables, perfect as a side dish or main course.
Ingredients
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, diced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 2 carrots, sliced
- 1 beet, diced
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
Instructions
- Preheat oven to 400°F (200°C).
- Toss all vegetables with olive oil, salt, pepper, and thyme.
- Spread vegetables evenly on a baking sheet.
- Roast for 25-30 minutes until tender and slightly charred.
- Stir halfway through for even cooking.
- Remove from oven and serve warm.
Notes
- Cut vegetables into similar sizes for even roasting.
- Add fresh herbs before serving for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean