Oven-Roasted Vegetables

A colorful tray of potato, zucchini, eggplant, carrot and pepper roasted with olive oil and thyme until browned at the edges. Vegan and gluten-free.

Ingredients

• 400 g potatoes
• 300 g zucchini
• 300 g eggplant
• 200 g carrot
• 150 g red bell pepper
• 150 g onion
• 200 g tomato
• 80 g olive oil
• 8 g (1 1/2 tsp) salt
• 3 g (1 tbsp) dried thyme
• 2 g (1/2 tsp) black pepper

Instructions

1. 1

   Preheat the oven to 200 °C. Peel the potato and carrot and cut into 2 cm cubes; cut the zucchini and eggplant into slightly larger cubes.

2. 2

   Cut the bell pepper and onion into large pieces and the tomato into 8 wedges.

3. 3

   Toss all the vegetables in a large bowl with the olive oil, salt, thyme and black pepper.

4. 4

   Spread in a single layer on a large baking tray, with the potato and carrot at the edges and the tomato in the middle.

5. 5

   Roast for 45-50 minutes, stirring once halfway, until the potatoes are tender and the vegetables browned at the edges. Serve hot or warm.

Nutrition

Per serving