This vegan, gluten-free, egg-free and lactose-free Italian dinner dish is a healthy European roasted combination of red bell peppers and eggplants.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 33 mins – easy
🍽 4 servings – 108 kcal per serving
|
Serving 315g |
Fat 4g |
Sat. fat 0g |
Sodium 152mg |
|
Carbs 18g |
Fibers 8g |
Sugars 11g |
Proteins 3g |
INGREDIENTS
- a quarter tsp black pepper
- a quarter tsp salt
- 2 red bell peppers
- 2 eggplants
- 1 tbsp olive oil
- 1 tsp thyme leaves
TOOLS
- 1 knife
- 1 oven
- 1 baking tray
- 1 wooden spoon
- 1 platter
STEPS
Destalk red bell peppers and eggplants then cut them into strips lengthwise.
Preheat the oven to 400°F for 12-15 minutes.
Place the red bell peppers and eggplants on a baking tray. Season with salt, black pepper, and olive oil to taste. After combining the ingredients, bake for 5 minutes. Remove it from the oven, stir it, and return it to the oven for 10 minutes more.
Take out roasted red bell peppers and eggplants from the oven. Transfer the mixture to a platter and sprinkle with thyme leaves.
It’s ready to be served !
