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–+ servings
roasted vegetables on a serving platter
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Oven Roasted Vegetables

Tender roasted vegetables with light spicing.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: roasted vegetables
Servings: 6
Author: Julia Frey of Vikalinka

Ingredients

  • 2 zucchini/courgettes
  • 2 eggplants/aubergine
  • 1 red pepper
  • 1 onion
  • ½ tsp salt
  • ½ tsp paprika
  • ½ tsp garlic powder
  • 2 tbsp This is an affiliate link.olive oil

Instructions

  • Preheat the oven to 200C/400F. Cut the top off the eggplant and peel in stripes, removing approximately half of the skin. This helps oil to penetrate easier. Slice the eggplants and zucchini into 1 inch/2.5cm slices, then cut each slice in half. Cut the onion into wedges and red pepper into strips.
  • Spread all the vegetables on a roasting pan and sprinkle with olive oil all over, then season with the salt, paprika and garlic powder. Toss the vegetables to coat evenly.
  • Roast in the preheated oven for 40 minutes, flipping halfway through. 

Nutrition

Calories: 104kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 204mg | Potassium: 596mg | Fiber: 6g | Sugar: 9g | Vitamin A: 869IU | Vitamin C: 42mg | Calcium: 31mg | Iron: 1mg