American•healthy
Oven Roasted Vegetables
Tender roasted vegetables with light spicing.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 zucchini/courgettes
- 2 eggplants/aubergine
- 1 red pepper
- 1 onion
- ½ tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- 2 tbsp olive oil
Instructions
- 1
Preheat the oven to 200C/400F. Cut the top off the eggplant and peel in stripes, removing approximately half of the skin. This helps oil to penetrate easier. Slice the eggplants and zucchini into 1 inch/2.5cm slices, then cut each slice in half. Cut the onion into wedges and red pepper into strips.
- 2
Spread all the vegetables on a roasting pan and sprinkle with olive oil all over, then season with the salt, paprika and garlic powder. Toss the vegetables to coat evenly.
- 3
Roast in the preheated oven for 40 minutes, flipping halfway through.