I love this dish and often make it as a side dishes during the week. It goes well with lots of different main courses and is a great way to quickly whip up some nice tasting vegetables with minimal effort!
Hints & Tips
- For a more Middle Eastern style, line the base and sides of the serving dish with a thin layer of hommus. Top with the vegetables and serve. You will find the mix of hommus with the vegetables is a match made in heaven and completely creates a different dish!
- Vegetables can be made in advance and served at room temperature.
- GF, DF, Veg, V, SF
- Category: Baking & Roasting, Dairy Free, Gluten Free, Side Dishes, Sugar Free, Vegan, Vegetables, Vegetarian
Ingredients
- 1 Large Eggplant
- 1 Large Red Capsicum
- 2 Medium Sized Zucchini
- 1 Large Red Onion
- Dried Oregano
- Salt
- Olive Oil
Instructions
- Preheat oven to 180 degrees Celsius.
- Line a baking dish with baking paper.
- Chop up the eggplant in to diced chunks. Cut the red capsicum into squares of a similar size.
- Slice the zucchini into 1cm slices. If using a zucchini that is wide in diameter, cut the slice in half. Cut the red onion in half, cut into chunks length-ways and then cross-ways.
- Mix the vegetables together in a bowl. Sprinkle liberally with oregano and add some salt. Drizzle with lots of olive oil and toss until the vegetable are coated with oregano and olive oil.
- Spread the vegetables in an even layer in the baking dish.
- Bake for 45 minutes. Serve hot or allow to cool to room temperature.
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