Colorful summer vegetables roasted for flavor-packed, healthy French-inspired dish, perfect as a side or main.
# Components:
→ Vegetables
01 - 1 medium eggplant, cut into 1/2-inch cubes
02 - 1 large zucchini, sliced into rounds
03 - 1 red bell pepper, chopped
04 - 1 yellow bell pepper, chopped
05 - 1 medium red onion, sliced
06 - 2 medium tomatoes, chopped
→ Seasonings
07 - 3 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried rosemary
12 - Salt, to taste
13 - Black pepper, to taste
→ Finishing Touch
14 - Fresh basil leaves, for garnish
# Directions:
01 - Set oven to 400°F (200°C) to preheat.
02 - Combine eggplant, zucchini, red bell pepper, yellow bell pepper, red onion, and tomatoes in a large mixing bowl.
03 - Add olive oil, garlic, dried thyme, dried oregano, dried rosemary, salt, and black pepper to the bowl and toss thoroughly to coat all vegetables.
04 - Spread the seasoned vegetables evenly in a single layer on a rimmed baking sheet lined with parchment paper.
05 - Roast vegetables for 35 to 40 minutes, stirring once halfway through, until tender and lightly caramelized.
06 - Transfer roasted vegetables to a serving dish and garnish generously with fresh basil leaves. Serve warm or at room temperature.
