Ingredients
- 1 eggplant one-inch dice
- 1 red onion cut into 8 wedges
- 1 sweet potato one-inch dice
- 1 bell pepper quartered
- 4 cloves garlic smashed and peeled
- 1/3 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Juice of ½ lemon
Instructions
- Preheat oven to 425 degrees F. Line 1 or 2 baking sheets with foil or parchment paper.
- Place eggplant, onion, potato, bell pepper, and garlic on baking sheet. Add oil, salt, pepper, oregano, parsley, basil, and thyme and toss together well.
- Place in oven and roast 40 to 45 minutes, mixing halfway through.
- Remove from oven, drizzle with lemon juice, and mix well.