Information
Prep: 15 mins | Cook time: 30–40 minutes | Serves: 2–4
Ingredients list
- 1 cup mushrooms, halved or thickly sliced
- 1 small eggplant, chopped
- 1 small red onion (purple), sliced
- 1 zucchini, chopped
- 1/2 each red, yellow, and green capsicum, chopped
- 1 punnet cherry tomatoes
- 1 tsp dried oregano
- 1 tsp Italian mixed herbs
- Salt & pepper, to taste
- A few sprigs of fresh thyme
- 1/2 tsp paprika
- 2–3 tbsp olive oil, plus extra for serving
- Turkish bread, sliced and toasted
- Fresh herbs, to garnish (parsley or basil work well)
Method
- Preheat the oven to 200°C (390°F).
- On a large baking tray, add the mushrooms, eggplant, onion, zucchini, capsicum, and cherry tomatoes.
- Sprinkle with oregano, Italian herbs, paprika, salt and pepper.
- Add a few sprigs of fresh thyme, drizzle generously with olive oil, and toss everything together to coat evenly.
- Roast in the oven for 30–40 minutes, or until vegetables are tender and slightly golden. Toss halfway through if needed.
- Toast Turkish bread, then place on a serving platter.
- Spoon the roasted vegetables generously over the bread.
- Garnish with fresh herbs and finish with a swig of olive oil before serving.
