Description
A colorful, one-pan dish that celebrates seasonal vegetables like courgette, aubergine, and red pepper, roasted to tender perfection with garlic, olive oil, and fresh herbs for a hearty, plant-based meal.
Ingredients
1 medium courgette, sliced
1 medium aubergine, cubed
4 new potatoes, halved
1 red bell pepper, thickly sliced
1 red onion, wedged
3 cloves garlic, minced
2 tablespoons olive oil
1 can diced tomatoes (no added sugar)
1/2 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C)
Toss courgette, aubergine, potatoes, red pepper, and red onion with garlic, olive oil, salt, and pepper in a bowl
Spread vegetables evenly on a baking sheet
Roast for 25–30 minutes, until golden and tender
Stir in diced tomatoes and roast for 10 more minutes
Sprinkle with fresh parsley before serving
Notes
Ensure canned tomatoes are alcohol-free and tomato-based
Add cherry tomatoes for extra sweetness
Grandma’s tip: Mix fresh lemon zest with parsley for added brightness
Store leftovers in an airtight container for up to 3 days
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg