Roasted Summer Vegetables

 

6 servings

• 1 red pepper, seeded and cut into 1 cm strips
• 1 zucchini, cut into 1 cm rounds
• 8 asparagus, trimmed and cut into 3
• 1 red onion, chopped
• 2 tomatoes, cut into 2 cm cubes
• 500 ml eggplant, cut into 2 cm cubes
• 4 cloves of garlic, chopped
• 60 ml olive oil
• 30 ml balsamic vinegar
• Zest of 1 lemon
• 30 ml fresh oregano, chopped
• Salt and pepper

1. In a bowl, combine all the ingredients and mix well.
2. Place everything on a baking tray and bake for 20 minutes at 400F (200C).
3. Serve as an accompaniment.

BON APPÉTIT