Veggies Provencal


Here’s one of my fave dishes. It’s great on it’s own or as a side dish. It’s colourful and a great source of Vitamins A and C.

Recipe by Liz Della Croce of the LemonBowl


  • 1 large eggplant cubed
  • 2 large red peppers cubed
  • 1 cloves head garlic *skin on! about 12
  • 1 tbs olive oil
  • ½ tbs Herbes de Provence
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • Flat leaf parsley for garnish
  • Pre-heat oven to 425 degrees.
  • Place chopped eggplant, red pepper and whole garlic cloves in a large ziploc and coat with olive oil, Herbes de Provence, salt and pepper. Seal and shake well to combine.
  • Line a large baking sheet with tin foil and spray with non-stick cooking spray.
  • Pour vegetables on the tray and spread out so that they are in an even layer.
  • Roast for 25 minutes, stirring half way through.
  • Garnish with fresh chopped parsley.
  • *Garlic will roast inside of the skin and pop out easily with a fork once cooked.

I hope you like this recipe as much as I do. If you make it, pop a comment below and let me know how it went. Also visit the Lemon Bowl for more great recipes!

Thanks for reading. Cheers!

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