Marjoram-Seasoned Roasted Vegetables
Marjoram-Seasoned Roasted Vegetables bring a delightful floral note to roasted zucchini, bell peppers, and eggplants, creating a medley that is both visually appealing and flavorful. This dish is an easy and nutritious side that complements any meal.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
2 medium zucchini, sliced
2 bell peppers, chopped
1 large eggplant, diced
3 tbsp olive oil
1 tbsp dried marjoram
1 tsp salt
1/2 tsp black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the sliced zucchini, chopped bell peppers, and diced eggplant.
3. Drizzle the olive oil over the vegetables and toss to coat evenly.
4. Sprinkle the dried marjoram, salt, and black pepper over the vegetables and toss again to distribute the seasoning evenly.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
7. Remove from oven, allow to cool slightly, and serve warm.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
