Oven Roasted Red Bell Pepper and Eggplant

Name: Oven Roasted Red Bell Pepper and Eggplant
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 red peppers, destemmed,deseeded and quartered; 1 -2 small eggplant, cut into wedges that are around 2.5 cm in length; 1 tablespoon olive oil; salt and black pepper (freshly ground if possible); 1 teaspoon fresh thyme or 1 teaspoon oregano leaves (optional)

5.00 (11)

⏱ 20 mins 🍽 4 serving(s) 🏷 Vegetable

This straightforward vegetable dish features wedges of aubergine and red bell pepper roasted until tender and caramelised at the edges. Tossed with olive oil and basic seasonings, it is finished with optional fresh thyme or oregano for a fragrant touch. It makes a perfect side or light main, requiring minimal preparation and about 20 minutes total time to prepare and cook for four servings.

Ingredients

2 red peppers, destemmed,deseeded and quartered
1 -2 small eggplant, cut into wedges that are around 2.5 cm in length
1 tablespoon olive oil
salt and black pepper (freshly ground if possible)
1 teaspoon fresh thyme or 1 teaspoon oregano leaves (optional)

Method

Set your oven to heat to 200C.
Place the aubergine wedges and red pepper quarters into a baking dish, ideally using a large one for even roasting.
Pour the olive oil over the vegetables and scatter the salt and black pepper on top.
Cook in the oven for around 15 mins, turning occasionally with a spatula, until the edges begin to brown.
If desired, add the fresh thyme or oregano leaves as a garnish.
Present the roasted vegetables warm from the oven.

Nutrition (per serving)

Sodium4000 mg

Recipe details

CategoryVegetable

AuthorGirl from India