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🍽️ Roasted Pepper and Eggplant with Herb Dressing

157 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 1 eggplant
• olive oil (for brushing)
• herb salt (for seasoning)
• 4 tbsp brown balsamic vinegar
• 2 tbsp olive oil
• 4 sprigs thyme
• 0.5 clove garlic
• salt
• pepper (from the mill)
• 1 pinch sugar

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using hot air mode.
2. 2. Grease two baking trays with olive oil or line them with baking paper.
3. 3. Cut the bell peppers in half and remove the core and seeds.
4. 4. Cut the pepper quarters into bite-sized pieces.
5. 5. Wash the eggplants thoroughly.
6. 6. Slice the eggplants lengthwise into slices about 3 millimeters thick.
7. 7. Brush the eggplant slices with a little olive oil.
8. 8. Season the eggplants with herb salt.
9. 9. Place the vegetables on the prepared trays, keeping the types separate.
10. 10. Put the trays into the oven.
11. 11. Roast the eggplants for 8 to 12 minutes.
12. 12. Roast the bell peppers for 10 to 15 minutes.
13. 13. Remove the vegetables from the oven and let them cool down briefly.
14. 14. Peel the cooled bell peppers.
15. 15. Pour olive oil and balsamic vinegar into a small bowl.
16. 16. Peel the garlic clove.
17. 17. Finely chop the garlic.
18. 18. Pluck the leaves from two sprigs of thyme.
19. 19. Add the chopped garlic and thyme leaves to the oil and vinegar mixture.
20. 20. Whisk the marinade vigorously.
21. 21. Season the marinade with salt, pepper, and a pinch of sugar.
22. 22. Place the roasted vegetables in a serving bowl.
23. 23. Drizzle the vegetables with the marinade.
24. 24. Let the vegetables marinate briefly to absorb the flavors.
25. 25. Garnish the finished dish with the remaining fresh thyme sprigs.

Nutrition per serving

• kcal: 157
• Protein: 2 g · Fett/Fat: 13 g · Carbs: 8 g