Ingredients
- 2 Bell Peppers (red and yellow)
- 2 Zucchini
- 1 Eggplant
- 1 Red Onion
- 1 cup Cherry Tomatoes
- 4 cloves Garlic (minced)
- 3 tablespoons Olive Oil
- 1 tablespoon Oregano (dried or fresh)
- 1 teaspoon Thyme (dried or fresh)
- 1 Lemon (juiced)
- Salt and Pepper to taste
- Fresh Parsley for garnish
Instructions
- Prep your vegetables: Begin by washing and chopping your vegetables into even pieces.
- Heat the pan: Preheat your oven to 425°F (220°C) and heat a large cast-iron skillet over medium heat.
- Sauté aromatics: Add minced garlic and onions to the hot oil and sauté for 2-3 minutes.
- Add vegetables: Toss in the bell peppers, zucchini, eggplant, and cherry tomatoes, stirring to coat them well.
- Season and roast: Sprinkle dried herbs and season with salt and pepper, then transfer the skillet to the oven.
- Bake to perfection: Roast for 25-30 minutes or until tender, stirring halfway through.
- Finishing touches: Squeeze fresh lemon juice over the vegetables and garnish with parsley. Serve warm.
Notes
Ensure vegetables are cut evenly for consistent cooking. Roasting in batches may be necessary to avoid overcrowding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian