Ingredients:

  • 1 lb zucchini, sliced into half-moons
  • 1 lb red bell pepper, chopped into 1-inch chunks
  • 1 lb eggplant, cubed into 1-inch pieces
  • 1 cup red onion, cut into wedges
  • 1 cup cherry tomatoes, left whole
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the zucchini, bell peppers, eggplant, and red onion together.
  3. Drizzle the vegetables with olive oil and add minced garlic, oregano, thyme, salt, and pepper. Toss vigorously until evenly coated.
  4. Spread the vegetables in a single layer on the baking sheet, ensuring they do not overlap. Nestle the cherry tomatoes into the gaps.
  5. Roast for 30 minutes, flipping the vegetables halfway through with a spatula, until the eggplant is soft and onions are charred gold.
  6. Remove from the oven and immediately drizzle with fresh lemon juice, tossing one last time to create a glossy glaze.