Oven Roasted Red Bell Pepper and Eggplant

READY IN: 20mins
SERVES: 4
UNITS: US

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)
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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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