Oven Roasted Red Bell Pepper and Eggplant
Elevate your next meal with the vibrant flavors of Oven Roasted Red Bell Pepper and Eggplant—an effortlessly delicious side dish that's as healthy as it is satisfying. This recipe combines the natural sweetness of caramelized red bell peppers with the soft, smoky richness of roasted eggplant, all perfectly seasoned with garlic, olive oil, oregano, and black pepper. With just 15 minutes of prep time and a straightforward roasting technique, this dish is a great option for busy weeknights or elegant dinner spreads. Finished with a sprinkle of fresh parsley, it’s a colorful, plant-based addition to any table. Serve these roasted veggies warm or at room temperature, either as a stand-alone side or a stunning component in salads, sandwiches, or grain bowls!
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Recipe Information
Ingredients
- 3 whole Red bell peppers
- 1 large Eggplant
- 3 tablespoons Olive oil
- 3 whole Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons (chopped) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash the red bell peppers and eggplant thoroughly. Pat them dry with a clean towel.
Slice the eggplant into 1/2-inch thick rounds and then cut each round into quarters. Place in a large mixing bowl.
Cut the red bell peppers into quarters, removing the stems, seeds, and inner membranes. Add them to the mixing bowl with the eggplant.
Peel the garlic cloves and smash them gently with the side of a knife, leaving them whole. Add to the bowl.
Drizzle the vegetables and garlic with olive oil and sprinkle with salt, black pepper, and dried oregano. Toss everything together until evenly coated.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper or foil.
Roast the vegetables in the preheated oven for 25-30 minutes, flipping them halfway through, until the edges of the red bell peppers and eggplant are slightly caramelized and tender.
Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes.
Transfer the roasted vegetables to a serving platter or bowl and garnish with chopped fresh parsley.
Serve warm or at room temperature as a side dish or part of a larger meal.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 35.4 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2352 mg | 50% | |
*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.
