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Roasted Vegetables


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  • 2 small Japanese eggplants halved lengthwise, and cut into 3/4" half circles
  • 2 zucchini sliced 3/4"-thk
  • rounds
  • 4 plum tomatoes halved lengthwise
  • 1 tablespoon thyme leaves
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Oil as needed


Servings 4


Step 1

Preheat the oven to 400 degrees.

Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.

This recipe yields 4 servings.

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