Simple roast veggies


  • 1 large eggplant
  • 3-4 carrots
  • 1 large capsicum (or 2 small)
  • 2 zucchinis
  • olive oil
  • salt, pepper, oregano



  • First cut the eggplant into chunks and sprinkle with salt. Let rest for at least 30min as it draws the moisture out
  • Preheat the oven to 200’
  • Cut the remaining vegetables in chunks and place on an oven tray
  • Using a paper towel pat dry the eggplant and place on the tray
  • Sprinkle veggies with olive oil (2-3 tbsp), season with salt, pepper & oregano (1-2 tsp)
  • Turn the heat down to 180’ and place tray in the oven
  • Roast for 45min - 1h or until cooked to preference

Nina Egenberger
Nina Egenberger