Oven Roasted Red Bell Pepper and Eggplant

READY IN: 20mins
Recipe by Girl from India


Top Review by Parsley

I made this very colorful by using a purple eggplant, a white eggplant, a green pepper and a red pepper. I also threw in some garlic and some small peeled onions from the garden. I'm glad I added them, because even though I used both thyme and oregano, I think it would have been too bland for me withour the garlic and onions. This is a great combination of veggies for roasting; thanx!

Ingredients Nutrition

  • 2 red peppers, destemmed,deseeded and quartered
  • 1 -2 small eggplant, cut into wedges that are around 2.5 cm in length
  • 1 tablespoon olive oil
  • salt and black pepper (freshly ground if possible)
  • 1 teaspoon fresh thyme or 1 teaspoon oregano leaves (optional)


  1. Preheat the oven to 200C.
  2. Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
  3. Drizzle the oil and sprinkle the seasonings over the vegetables.
  4. Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
  5. Sprinkle the fresh herbs if you are using them.
  6. Serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a