Description
A simple and delicious sheet pan dinner featuring roasted eggplant, cherry tomatoes, bell peppers, and chickpeas, seasoned with garlic and herbs for a wholesome vegetarian meal.
Ingredients
1 large eggplant, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 pint cherry tomatoes
1 can (15 ounces) chickpeas, drained and rinsed
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the eggplant cubes, red and yellow bell pepper pieces, cherry tomatoes, and chickpeas.
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper.
Pour the olive oil mixture over the vegetables and chickpeas. Toss well to coat everything evenly.
Spread the mixture in a single layer on a large sheet pan.
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the eggplant is tender and the vegetables are roasted.
Remove the sheet pan from the oven and drizzle with lemon juice. Sprinkle with chopped fresh parsley.
Toss gently to combine and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes