Popular Conditions & Diets
Ingredients
9
Time
1h
Serves
6
Recipe by Fran Allen
Ingredients
9
Time
1h
Serves
6
1 large
Eggplant
3
Zucchini
3
Red Bell Pepper
1 large
Red Onion
3
Garlic Cloves
1 tsp
Chili Flakes
Vegetarian
2 tsp
Oregano
1/2 tsp
Kosher Salt
3/4 tsp
Extra-Virgin Olive Oil
1
Preheat the oven to 350, roughly chop the eggplant, zucchini, red peppers, onion and garlic and place on a large baking sheet.
2
Next grate your tomatoes into a bowl, discard the leftover skin. Add the spices and olive oil to the grated tomatoes and stir well to combine. Add the mixture to the sheet pan vegetable and make sure everything is well coated. Cover the pan and place in the oven for 30-40 minutes.
3
Then remove the cover from the pan and roast for another 30 minutes uncovered until the vegetables are gently browned.
4
Remove from the oven and serve with warm bread, feta or grains of your choice. Store leftovers in an airtight container in the fridge for up to 4 days.
5
Substitutions & Additions: To add more plant-based protein to this dish, feel free to add one can of chickpeas to the sheet pan. To add grain-free protein, consider adding 4-6 chicken thighs to the sheet pan once uncovered for the final 30 minutes.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
