💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, toss the vegetables, zucchini, pepper, onion, carrot and tomatoes with the olive oil, garlic, oregano, thyme and salt.
Bowl
3
Spread on a baking sheet in a single layer, without crowding.
Baking pan
4
Roast the vegetables, zucchini, pepper, onion, carrot and tomatoes in a hot oven (200°C / 390°F) 35–40 minutes, turning once, until the vegetables are tender and the edges are browned.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
5
Sprinkle the parsley on top and serve hot.
183calories
4 gprotein
14 gcarbs
11 gfat
● protein 9%● carbs 32%● fat 59%
Per serving (350 g), of 4 servings
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⚖ About the ingredients
Eggplant: measured in pieces: one ≈ 300 g · 25 kcal per 100 g · More about Eggplant →
Zucchini: measured in pieces: one ≈ 200 g · 17 kcal per 100 g · More about Zucchini →
Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (3) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
