← All recipes

🍽️ Crispy Tuscan Roasted Vegetables

170 kcal · 30 min · 4 servings

Ingredients

• 2 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 300 g eggplants (1 eggplant)
• 250 g tomatoes
• 3 red onions
• 3 garlic cloves
• 5 sprigs thyme
• 4 sage leaves
• 3 sprigs parsley
• 2 tbsp olive oil
• salt
• pepper
• 1 tbsp lemon juice
• 50 g parmesan

Instructions

1. 1. Wash the zucchini, peppers, and eggplant thoroughly. Cut them into coarse cubes or irregular pieces.
2. 2. Wash the tomatoes. Cut them in half and remove the hard stem ends. Slice the tomatoes into wedges or slices.
3. 3. Peel the onions and garlic. Chop both ingredients very finely.
4. 4. Wash the thyme, sage, and parsley. Shake them dry and chop them finely.
5. 5. Heat olive oil in a large pan. Fry the eggplant, zucchini, and peppers in it for 3 minutes.
6. 6. Add the chopped onions to the pan and continue frying for 1 minute.
7. 7. Add the garlic and tomatoes. Simmer everything for another 2 minutes.
8. 8. Remove the pan from the heat. Stir the chopped herbs into the vegetables.
9. 9. Season the mixture with salt, pepper, and a splash of lemon juice to taste.
10. 10. Grate the Parmesan cheese freshly.
11. 11. Place the warm vegetable mixture into a baking dish. Sprinkle it evenly with the grated cheese.
12. 12. Preheat the oven to 180 degrees (convection: 160 degrees or gas mark 3).
13. 13. Bake the vegetables in the oven for 15 to 20 minutes, until they are lightly browned and crispy.

Nutrition per serving

• kcal: 170
• Protein: 9 g · Fett/Fat: 10 g · Carbs: 12 g