A simple and flavorful sheet pan dinner featuring roasted eggplant, bell peppers, cherry tomatoes, and onions, seasoned with garlic and herbs for an easy and healthy meal.
1 large eggplant, cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 pint cherry tomatoes
1 medium red onion, peeled and 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
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 vegetables. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
Spread the vegetable mixture in a single layer on a large sheet pan.
Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and sprinkle the roasted vegetables with chopped fresh parsley.
Serve warm as a main dish or a side.