Roasted Eggplant and Bell Peppers

roasted eggplant and bell peppers

A wonderful, satisfying dish of flavorful roasted vegetables. I usually serve it as a side dish to meat, but it’s substantial and filling enough to serve as a meatless main dish with brown rice.

Roasted Eggplant and Bell Peppers
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Gluten-Free, Primal/Paleo, Vegan
Yield: 2 servings
  • 1 large (1¼ lb.) eggplant, unpeeled
  • 1 large red bell pepper, core and seeds removed
  • 1 large green bell pepper, core and seeds removed
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • Olive oil spray (make your own using a spray bottle)
  1. Preheat oven to 500 degrees F. Line a large rimmed baking sheet with parchment paper.
  2. Slice the eggplant and peppers crosswise into ¼-inch slices. Place on the baking sheet in a single layer. Sprinkle with the seasonings and generously spray with olive oil.
  3. Roast the vegetables 12 minutes. Remove from oven, turn over, spray with more olive oil and roast 12 more minutes, until tender and browned.
Nutrition Per Serving
Calories: 165; Fat: 7g; Carbohydrates: 24g; Sugar: 4g; Sodium: 600mg; Fiber: 10g; Protein: 4g

Roasted Eggplant and Bell Peppers

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