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 https://thelemonbowl.com/provencal-roasted-vegetables/

Ingredients  

• 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!