Roasted Italian Vegetables

The uncooked vegetables
The uncooked vegetables

I served this dish as an accompaniment to the Spaghetti with tomato basil sauce that I made. It is my own recipe and I was a bit nervous about the end result. But it tasted – and looked absolutely gorgeous! YUM!

It’s a really simple recipe and no hard work is required 😀

For this you need:

1 small zucchini (or 1/2 large zucchini)

1 red bell pepper

1 yellow bell pepper

1 capsicum

2 eggplants

1 teaspoon dried oregano

2 tablespoon fresh marjoram leaves

1 1/2 teaspoon crushed garlic

2 tablespoon extra virgin olive oil

Salt and Pepper to taste.

First to prepare the veggies:

First slit the zucchini and then cut lengthwise again. Then cut into small cube like pieces.

Cut capsicum and both bell pepper into big chunks.

Cut the eggplants lengthwise.

Then, In a bowl add the vegetables and all the other ingredients. Toss nicely so that all the vegetables are covered with the garlic, herbs and oil. Season with salt and pepper and toss again.

Roasted Italian vegetables
Roasted Italian vegetables

Put the vegetables in a greased baking tray and roast in an oven at 300C till cooked and lightly roasted. Your veggies are ready!


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