Roasted Vegetables
Ingredients
- Ingredients
- 1 large Eggplant
- Sea salt
- 1 large Zucchini
- 3 Bell pepper (red, yellow, green)
- 2 Red onions
- 5 Tbsps olive oil
- freshly ground peppers
- 2 rosemary
- 2 thyme
- 3 garlic cloves
- 150 grams Artichoke hearts (canned)
- 1 Tbsp lemon juice
- Basil (for garnish)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Cut eggplant into 1 cm (approximately 1/2 inch) thick slices, spread on a cutting board or work surface, sprinkle with a little salt and let rest for about 30 minutes. Cut zucchini into equally thick slices. Rinse bell peppers, trim, remove seeds and ribs and cut into wide strips. Peel onion and cut into eighths.
Pat eggplant dry with paper towels. Mix all prepared vegetables in a bowl with 3 tablespoons oil and season with salt and pepper. Place on a baking sheet lined with parchment paper. Add herbs and peeled garlic cloves, mix and bake in the preheated oven for about 35 minutes. Stir occasionally during cooking time.
Remove vegetables from the oven and mix in a bowl with remaining oil and drained artichokes and season with lemon juice, salt and pepper. Serve warm garnished with basil.
