Sweet Potato Pepper and Eggplant Bake
Savor the vibrant, veggie-packed flavors of this Sweet Potato Pepper and Eggplant Bake, a hearty and wholesome dish perfect for any occasion. Featuring a medley of lightly caramelized sweet potatoes, tender eggplant, colorful bell peppers, and sweet red onions, this oven-roasted recipe is tossed in a flavorful blend of olive oil, balsamic vinegar, and fragrant herbs like oregano, thyme, and smoked paprika. With just 20 minutes of prep time and 40 minutes in the oven, this easy-to-make dish offers a perfectly balanced combination of sweetness, smokiness, and savory goodness. Serve it as a comforting vegetarian main or a nourishing side, and don’t forget a sprinkle of fresh parsley for a pop of color. Whether you're meal-prepping or feeding a crowd, this gluten-free, plant-based bake will delight your taste buds while filling your kitchen with irresistible aromas.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 1 medium eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 3 large garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1-inch cubes. Place them in a large mixing bowl.
Dice the eggplant into 1-inch cubes. Add it to the bowl with the sweet potatoes.
Core and deseed the red and yellow bell peppers. Cut them into bite-sized pieces and add them to the bowl.
Peel and slice the red onion into thin wedges and add them to the vegetable mixture.
Mince the garlic cloves and set them aside.
In a small bowl, whisk together olive oil, balsamic vinegar, dried oregano, dried thyme, smoked paprika, salt, and black pepper.
Pour the olive oil mixture over the vegetables and toss until all pieces are evenly coated.
Spread the vegetables evenly onto a large baking sheet or baking dish, making sure they are in a single layer to ensure even cooking.
Bake in the preheated oven for 40 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized on the edges.
Remove from the oven and let cool for 5 minutes. If desired, garnish with freshly chopped parsley before serving.
Serve warm as a main dish or side dish. Enjoy!
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 58.1 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2391 mg | 51% | |
*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.
