French-Style Roasted Vegetables

Ingredients

• 2 Zucchini
• 2 Eggplants
• 1 green bell pepper
• 1 red bell pepper
• 4 fresh garlic cloves
• 2 red onions
• 4 Cherry Tomatoes
• 6 tbsp Olive oil
• Sea salt
• black pepper
• 3 sprigs thyme
• 2 fresh bay leaves
• 1 tbsp chopped parsley
• 2 tbsp lemon juice

Instructions

1. 1.

   Clean and wash zucchini and eggplant. Slice zucchini lengthwise and eggplant crosswise into about 0.5 cm thick rounds. Wash bell peppers, halve them, remove seeds, and cut into thick strips. Peel garlic cloves and halve them. Peel onions and slice into 0.5 cm thick rings. Wash cherry tomatoes and halve them.

2. 2.

   Arrange the vegetables in a fan shape in a fireproof dish and drizzle with olive oil, then season with sea salt and black pepper. Rinse thyme sprigs, shake dry, and distribute along with bay leaves over the vegetables. Roast in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 35–40 minutes. If needed, add a splash of water.

3. 3.

   Remove from the oven, sprinkle chopped parsley, and drizzle with lemon juice. Let the vegetables cool slightly before serving.