Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line your sheet pan with parchment paper for easy cleanup.
- Wash and prepare all your vegetables by slicing the zucchini, bell peppers, and cubing the eggplant into roughly uniform pieces for even roasting.
- Place the sliced and cubed vegetables into a large mixing bowl, then drizzle with olive oil and sprinkle with oregano, salt, and pepper.
- Toss everything together gently to coat all the vegetables evenly with the oil and spices, feeling how the textures start to soften and look shiny.
- Spread the seasoned vegetables evenly across the prepared sheet pan, giving them space so they roast rather than steam, and place in the oven.
- Roast the vegetables for about 30-35 minutes, until they are tender, slightly caramelized at the edges, and fragrant with roasted aroma.
- Remove the sheet pan from the oven and let the roasted vegetables cool slightly, allowing their flavors to deepen and their appearance to become vibrant and tempting.
- Gently transfer the roasted vegetables to a serving dish or plate, encouraging friends or loved ones to share in the colorful, nourishing medley.
- Enjoy the dish warm, appreciating how the flavors meld and the textures remain tender yet slightly crispy at the edges, symbolizing the beauty of renewed love and honest effort.
Notes
Feel free to customize the vegetables and seasonings to suit your taste. This dish pairs well with crusty bread or a simple grain like quinoa or rice.