Ingredients
- 3 bell peppers assorted colors
- 1 eggplant/aubergine
- 2 zucchinis/courgettes
- 1 medium onion
- 1 tsp kosher salt or 1/2 tsp table salt
- 3 tbsp olive oil
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 220°C (430°F)
- Prep the Veggies.
A – Peel and quarter the onion.
B – Cut the zucchini in half and then slice it into 1/2-inch slices.
C – Cut the peppers in half, remove the core and seeds, and then slice into 1-inch slices.
D – Slice the eggplant into 1/2-inch slices. - On two baking trays or baking sheets, add some parchment paper/baking paper and add half the veggies to each tray. Drizzle olive oil and season with salt and pepper.
- Bake at 430°F (220°C) for about 35 minutes until veggies are roasted and a little charred.
Nutrition information is calculated automatically and is an estimate only. See the full nutrition disclosure below.