Eggplant Aubergine and Sweet Peppers
Elevate your vegetable game with this vibrant and flavorful 'Eggplant Aubergine and Sweet Peppers' recipe! This oven-roasted medley combines tender eggplant, creamy aubergine, and sweet bell peppers, all infused with a delicious blend of garlic, olive oil, oregano, and thyme. As the vegetables roast, they develop a caramelized edge, bringing out their natural sweetness and creating a dish that's both rustic and elegant. Finished with a sprinkle of fresh parsley and a zesty hint of lemon juice, this recipe offers a perfect balance of savory and tangy notes. Ready in just 50 minutes and serving four, this versatile dish can shine as a hearty side, a topping for your favorite grain bowl, or a vibrant addition to bruschetta. Perfect for showcasing seasonal produce and Mediterranean flavors, this recipe is a must-try for healthy eating enthusiasts!
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Recipe Information
Ingredients
- 1 large eggplant
- 1 large aubergine
- 1 large red bell pepper
- 1 large yellow bell pepper
- 4 garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Wash the eggplant, aubergine, and bell peppers. Cut the eggplant and aubergine into 1-inch cubes. Remove the stems and seeds from the bell peppers and cut them into 1-inch pieces.
Peel and mince the garlic cloves.
In a large mixing bowl, combine the eggplant, aubergine, bell peppers, and minced garlic. Drizzle with olive oil and season with dried oregano, dried thyme, sea salt, and black pepper. Toss until the vegetables are evenly coated.
Spread the vegetable mixture evenly on the prepared baking sheet, making sure the pieces are not overcrowded.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
Once cooked, remove the baking sheet from the oven and transfer the roasted vegetables to a serving bowl.
Sprinkle the chopped fresh parsley over the top and drizzle with lemon juice for added freshness.
Serve warm as a side dish or enjoy it with crusty bread or as a topping for grain bowls.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3115 mg | 135% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 55.6 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3523 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
