Oven Roasted Red Bell Pepper and Eggplant
- Reviews 11
Ready In: 20 mins
Serves: 4
Ingredients
- 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)
Directions
- Preheat the oven to 200C.
- Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
- Drizzle the oil and sprinkle the seasonings over the vegetables.
- Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
- Sprinkle the fresh herbs if you are using them.
- Serve.
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