Roasted Vegetable Medley

Ingredients

• 2 red bell peppers 2 red bell peppers
• 2 yellow bell peppers 2 yellow bell peppers
• 1 large eggplant 1 large eggplant
• 1 red onion 1 red onion
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 2g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the bell peppers, eggplant, and onion on a baking sheet lined with parchment paper.
3. 3.
   Roast the vegetables in the preheated oven for 40-45 minutes, or until the skins of the bell peppers are charred and the vegetables are tender.
4. 4.
   Remove the baking sheet from the oven and let the vegetables cool slightly.
5. 5.
   Peel the skin off the bell peppers and remove the seeds. Slice the bell peppers into thin strips.
6. 6.
   Peel the skin off the eggplant and slice it into thin strips.
7. 7.
   Slice the roasted onion into thin rings.
8. 8.
   In a large bowl, combine the roasted bell peppers, eggplant, onion, minced garlic, olive oil, thyme leaves, salt, and pepper. Toss gently to coat the vegetables with the seasoning.
9. 9.
   Allow the flavors to meld together for at least 30 minutes before serving.
10. 10.
    Serve the Roasted Vegetable Medley warm or at room temperature as a side dish or topping for bread.

Treat your ingredients with care...

• Bell peppers — To easily remove the skin after roasting, place the roasted bell peppers in a bowl and cover it with plastic wrap. Let them steam for 10 minutes, then the skin will peel off easily.
• Eggplant — Before roasting, you can sprinkle salt on the sliced eggplant and let it sit for 15 minutes. This helps remove any bitterness from the eggplant.
• Thyme — If you don't have fresh thyme, you can substitute it with dried thyme. Use 1/2 teaspoon of dried thyme instead of 1 teaspoon of fresh thyme.

Tips & Tricks

• For added smokiness, you can grill the vegetables instead of roasting them in the oven.
• Customize the dish by adding other roasted vegetables like zucchini or tomatoes.
• Drizzle some balsamic glaze over the Roasted Vegetable Medley before serving for a tangy twist.
• Leftovers can be stored in the refrigerator for up to 3 days and can be enjoyed cold or reheated.
• This dish pairs well with a sprinkle of crumbled feta cheese or a dollop of creamy hummus.

Serving advice

Serve the Roasted Vegetable Medley as a side dish alongside grilled meats or fish. It can also be enjoyed as a topping for crusty bread or toasted baguette slices. For a complete meal, serve it over a bed of mixed greens or alongside a grain like quinoa or couscous.

Presentation advice

Arrange the colorful strips of roasted vegetables on a platter, garnish with fresh thyme leaves, and drizzle a little extra olive oil on top for an appetizing presentation. Serve it family-style or in individual portions for an elegant touch.