Sheet Pan Dinner Eggplant
A simple and flavorful sheet pan dinner featuring roasted eggplant, cherry tomatoes, bell peppers, and red onion, seasoned with garlic and herbs for an easy, healthy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 large eggplant, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 pint cherry tomatoes
1 medium red onion, cut into wedges
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the eggplant cubes, red bell pepper pieces, yellow bell pepper pieces, cherry tomatoes, and red onion wedges.
Add the minced garlic, olive oil, dried oregano, dried thyme, salt, and black pepper to the bowl. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
Spread the vegetables in a single layer on a large sheet pan.
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the eggplant is tender and the vegetables are caramelized.
Remove the sheet pan from the oven and sprinkle the roasted vegetables with chopped fresh parsley.
Serve warm as a main dish or side.