Tuscan Roasted Vegetables

Ingredients

• 2 Zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 300 g Eggplant (1 Eggplant)
• 250 g tomatoes
• 3 red onions
• 3 Garlic cloves
• 5 sprigs thyme
• 4 Sage leaves
• 3 sprigs parsley
• 2 tbsp olive oil
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 50 g Parmesan

Instructions

1. 1.

   Wash, trim and cut zucchini, bell peppers and eggplant into pieces or large cubes. Wash tomatoes, halve them, remove stems, slice or segment the tomatoes. Peel onions and garlic and finely chop.

2. 2.

   Wash thyme, sage and parsley, shake dry and finely chop.

3. 3.

   Heat olive oil in a pan and sauté eggplant, zucchini and bell peppers for 3 minutes. Add onions and cook for another minute. Add garlic and tomatoes and simmer for an additional 2 minutes. Remove from heat, stir in herbs, season with salt, pepper and lemon juice. Grate parmesan.

4. 4.

   Transfer the vegetable mixture to a baking dish, sprinkle with cheese and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 3) for 15–20 minutes until the vegetables are lightly browned.