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🍽️ Roasted Vegetable Medley with Zucchini, Eggplant, and Bell Pepper

334 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp olive oil
• 2 zucchini (green and yellow)
• 2 eggplants
• 6 tomatoes
• 2 garlic cloves
• 2 tbsp lemon juice
• 2 tbsp fresh chopped thyme
• salt
• pepper

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Lightly brush a baking dish with oil.
3. 3. Thoroughly wash the zucchini and the eggplants.
4. 4. Trim off the tough ends from the zucchini and eggplant.
5. 5. Slice the vegetables into thin rounds or use a vegetable peeler.
6. 6. Wash the tomatoes as well.
7. 7. Cut out the hard stem area from the tomatoes.
8. 8. Slice the tomatoes into thin slices.
9. 9. Peel the garlic cloves.
10. 10. Finely chop the garlic.
11. 11. Whisk the remaining oil, lemon juice, and thyme together in a small bowl.
12. 12. Season the oil-lemon mixture with salt and pepper.
13. 13. Arrange the vegetable slices in a fanned-out, overlapping pattern in the prepared baking dish.
14. 14. Drizzle some of the lemon-oil mixture over each layer of vegetables.
15. 15. Roast the vegetables in the oven for about 30 minutes.
16. 16. Carefully remove the baking dish from the oven.
17. 17. Gently lift the vegetables onto the plates.
18. 18. Serve the dish warm.

Nutrition per serving

• kcal: 334
• Protein: 12 g · Fett/Fat: 22 g · Carbs: 22 g