Ingredients
Vegetables
- 1 sm. eggplant, sliced and quartered
- 1 zucchini, halved and sliced
- 1 yellow squash, halved and sliced
- 1 orange bell pepper, chopped into 1-inch squares
- 1 red bell pepper chopped into 1-inch squares
- 1 cup cherry tomatoes, halved
Dressing
- 1 Tbsp fresh lemon juice
- 1/4 cup olive oil
- 3 Tbsp balsamic vinegar
- 3 tsp garlic, minced
- 1/2 tsp dry basil
- 1/2 tsp dry oregano
- 1 tsp fresh thyme
- 1 tsp salt
- Fresh parsley or lemon wedge for garnish (optional)
Instructions
- Grab your eggplant, zucchini, bell peppers, and cherry tomatoes. Prepare and put in a bowl.
- In a small bowl, whisk together the lemon juice, olive oil, balsamic vinegar, garlic, and herbs (basil, oregano, thyme). Season with salt to taste.
- Pour the dressing over the chopped veggies in a large bowl and toss until the veggies are evenly coated. Spread them out on your prepared baking sheet in an even layer.
- Put the veggies into the preheated oven and roast for 30-35 minutes. Be sure to stir everything halfway through to ensure even cooking. You’ll know they’re done when they’re tender and just starting to char on the edges.
- Garnish with fresh chopped parsley and serve with lemon wedge on the side. (optional)