Oven-Roasted Eggplant, Zucchini and Peppers with Garlic and Lemon

What you need

• 1 medium eggplant, about 300 g (10 oz)
• 2 zucchini, about 400 g (14 oz)
• 2 red bell peppers, seeded
• 1 red onion
• 250 g (9 oz) cherry tomatoes
• 4 cloves garlic, lightly crushed, skins on
• 4 tbsp olive oil
• 1 tsp dried oregano
• 4 sprigs fresh thyme
• 1 lemon, juiced
• 1 tsp salt
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F).

2. 2

   Cut the eggplant, zucchini, peppers and onion into pieces about 3 cm (1 in) wide.

3. 3

   Pull the thyme leaves off the stems. Put the cut vegetables in a large bowl with the garlic, olive oil, oregano, thyme, salt and pepper, and toss to coat.

4. 4

   Spread the vegetables in a single layer over two baking trays. Crowded pieces steam instead of browning.

5. 5

   Roast for 20 min, stirring once halfway.

6. 6

   Add the tomatoes to the trays. Roast until the edges are browned and the vegetables are tender, 10-15 min.

7. 7

   Squeeze the lemon over the hot vegetables and toss. Taste and add salt if needed.

Imported from cookeatlivelove.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.