Roasted Antipasti Vegetables

Ingredients

• 1 large eggplant
• Sea salt
• 1 large zucchini
• 3 bell peppers (red, yellow, green)
• 2 red onions
• 5 tbsp olive oil
• black pepper (freshly ground)
• 2 sprigs Rosemary
• 2 sprigs thyme
• 3 Garlic cloves
• 150 g canned artichoke hearts
• 1 tbsp Lemon Juice
• basil (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced.

2. 2.

   Slice the eggplant into about 1 cm thick rounds, spread them on a cutting board, lightly salt and let them sit for about 30 minutes to draw out water. Slice the zucchini in similarly thick rounds. Wash, core, and trim the bell peppers, then cut into wide strips. Peel and quarter the onions.

3. 3.

   Pat the eggplant dry with kitchen paper. Toss all vegetables with 3 tbsp oil, season with salt and pepper, and spread on a baking sheet lined with parchment paper. Mix in the herbs and the trimmed garlic cloves, then bake for about 35 minutes, turning occasionally.

4. 4.

   Remove the vegetables from the tray and combine them in a bowl with the remaining oil and drained artichoke hearts. Season with lemon juice, salt, and pepper. Serve the roasted antipasti warm, garnished with basil.