Ingredients and Weight:
- 2 medium eggplants (about 2 pounds), peeled and cut into 1-inch cubes
- 1 red bell pepper (about 1 pound), cut into 1-inch pieces
- 1 green bell pepper (about 1 pound), cut into 1-inch pieces
- 1 yellow onion (about 1 pound), cut into 1-inch pieces
- 1 zucchini (about 1 pound), cut into 1-inch pieces
- 1/2 cup olive oil
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, combine the eggplant, bell peppers, onion, zucchini, olive oil, oregano, basil, salt, and pepper. Toss to coat evenly.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 20-25 minutes, or until the vegetables are tender and slightly browned.
Nutritional Information:
- Servings: 8
- Calories: 200kcal
- Fat: 10g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 100mg
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 5g
Dish Characteristics:
- Vibrant and colorful
- Grilled to perfection with a slightly charred exterior
- Aromatic with a subtle earthy flavor
User Comments:
- "This dish is a great way to get your veggies in! The eggplant is so tender and flavorful."
- "I love the mix of colors and flavors in this dish. It's a perfect side dish for any meal."
- "This is a simple but delicious dish. I've made it several times and it's always a hit with my family and friends."
Special Precautions and Tips:
- If you don't have a baking sheet, you can use a large skillet or grill pan to roast the vegetables.
- If you want a spicier dish, add a pinch of red pepper flakes.
- Serve immediately with your favorite dipping sauce or bread.
