Eggplant rolls with bell pepper sauce –Are you looking to add a burst of flavor to your dinner table? Look no further than this delightful recipe for Classic Roasted Bell Pepper and Eggplant. This dish is not only a feast for your taste buds but also a vibrant addition to your meal! Let’s dive into how to create this mouthwatering masterpiece!
Classic Roasted Bell Pepper & Eggplant
Roasting is one of the best ways to bring out the natural sweetness of vegetables. This recipe features bell peppers and eggplant, which are beautifully complemented by a drizzle of olive oil and a sprinkle of herbs. It’s perfect as a side dish, or you can serve it over pasta or on toasted bread!
Ingredients
- 2 large bell peppers (any color), cut into strips
- 1 large eggplant, cut into cubes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the bell peppers and eggplant with olive oil, minced garlic, oregano, salt, and pepper. Toss everything together until the vegetables are well coated.
- Spread the vegetables evenly on a baking sheet lined with parchment paper. Make sure to arrange them in a single layer to ensure even roasting.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through to promote even cooking.
- Once done, remove from the oven and let cool slightly. Taste and adjust the seasoning if necessary.
- Serve warm, garnished with fresh basil leaves for an extra touch of flavor and color.
This Classic Roasted Bell Pepper and Eggplant dish is sure to impress your family and friends! Enjoy it as a standalone dish or as a complementary side to your favorite protein. Bon appétit!
