Roasted Vegetables

My Roasted Vegetables recipe is so simple and comes together in just 30 minutes. It’s chalk full of vibrant summer vegetables including eggplant, green and yellow zucchinis, onion, tomatoes and broccolini. The vegetables are jazzed up with some olive oil and a sprinkling of oregano, sumac, garlic powder, chilli flakes and fresh thyme. The ingredients come together to create a perfectly roasted, vibrant, citrusy, herbaceous, flavourful, and nutritious bite.

This side dish is incredibly versatile and would be the perfect edition to your next meal. Serve it alongside your favourite protein, with rice, quinoa or buckwheat, enjoy it in a sandwich, liked my Ultimate Halloumi Sandwich, or add it to a salad or pasta! The possibilities are really endless!

Leftovers - no problem! I have you covered. Repurpose these veggies and use them in my Grilled Halloumi with Roasted Vegetables, Gremolata and Buckwheat recipe. This one-meal-one-platter wonder let's the roasted vegetables sing! So, let’s get to it! Grab a spoon and come and cook with me!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 6 - 8

Ingredients:

• 1 medium eggplant, cut into 1/2 inch slices

• 2 small green zucchinis, cut into 1/3 inch slices

• 1 medium yellow zucchini, cut into 1/3 inch slices

• 1 medium purple onion, cut into 1/3 inch slices

• 1 lb cocktail or small tomatoes

• 1 bunch broccolini

• 6 Tbsp olive oil

• 1/2 tsp kosher salt

• 1/2 tsp oregano

• 1/2 tsp sumac

• 1/2 tsp garlic powder

• 1/4 tsp red chilli flakes

• 12 sprigs of fresh thyme

Instructions:

1. Preheat the oven to 425F and line two 11” x 18” rimmed baking sheets with parchment paper.

2. Distribute the eggplant, green and yellow zucchinis, onion, tomatoes and broccolini evenly amongst 2 sheet trays and drizzle each with 3 Tbsp of olive oil. Using your hands, give it a good mix, to ensure that all the vegetables are well coated in oil. Then, arrange the vegetables in a single layer amongst the two baking sheets.

3. Season the vegetables with a sprinkling of salt, oregano, sumac, garlic powder and chilli flakes. Then, lay the thyme sprigs over top.

4. Transfer the baking sheets to the oven and roast the vegetables for 20 minutes, rotating the baking sheets from the top to bottom rack, and vice versa, after 10 minutes of cook time. Remove the vegetables from the oven and serve and enjoy!