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Oven Roasted Red Bell Pepper and Eggplant

Oven Roasted Red Bell Pepper and Eggplant created by Parsley

Yummy!!

Ready In:
20mins
Serves:
Units:

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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  1. Joy B.
    Tasted good but the cooking time was way off - I cut my peppers into sixth's, and they still needed at least twice the cooking time. My eggplant pieces might have been a little larger than indicated in the recipe, but still took at least twice as long. (My oven is fairly new, and everything else gets done within the time indicated in the recipe instructions.) I was disappointed - still trying to find a recipe for those times we get eggplant in our CSA box!
    Reply
  2. Sharon123
    Had some eggplant to roast so used this recipe. Turned out good, thanks!
    Reply
  3. lynnski  LA
    This is a very good veggie combo, I served this with lentils and rice. I'll try a mediterranean dish next time. Thank you Girl from India.
    Reply
  4. Motivated Mama
    Great! I added onions and used Italian seasonings. My husband asked me to add mushrooms next time, and there will definitely be a next time. Thank you for a wonderful new way to prepare eggplant!
    Reply
  5. Parsley
    Oven Roasted Red Bell Pepper and Eggplant Created by Parsley
    Reply
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