For this recipe we are using 1 medium eggplant (with skin on), 1 large Zucchini, 1 red bell pepper, 1/2 small red onion all cubed.
Place all veggies in a large bowl and set aside.
In a small bowl, combine 1/4 cup of extra virgin olive oil, 2 tbsp of Balsamic Vinegar, 1 tsp dried Thyme, good pinch of salt and pepper. Use a fork or small whisk to combine thoroughly. Add to bowl of veggies and toss until completely covered.
Place on rimmed baking sheet and roast for about 45 minutes.
Notes
Nutrition
Serving: 1cupCalories: 177kcal
Nutritional information is calculated online and should be used as a guide.
Keyword healthy side dish, meal prep, roasted vegetables, SIDE DISH