Roasted Veggie Medley
A harmonious blend of roasted eggplant, carrots, onions, tomatoes, and garlic, seasoned with aromatic herbs and spices. This colorful and flavorful dish is a perfect side or main course, bursting with wholesome goodness and rich flavors.
ingredients
- 1 large eggplant, cut into bite-sized chunks
- 3 carrots, peeled and sliced diagonally
- 1 medium onion, roughly chopped
- 2 medium tomatoes, diced
- 4 cloves of garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2.
In a large bowl, combine the eggplant, carrots, onion, tomatoes, and garlic.
- 3.
Drizzle the olive oil over the vegetables and toss well to coat. Sprinkle with dried thyme, paprika, salt, and black pepper, and toss again.
- 4.
Spread the seasoned veggies evenly on the prepared baking sheet.
- 5.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Give them a gentle stir halfway through cooking.
- 6.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley.
- 7.
Serve this delightful roasted veggie medley as a side dish, on a bed of fluffy quinoa or as a perfect addition to grain bowls.
