Dairy-Free Turkish Roasted Vegetables with Herbs

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Carefully cut the 1 medium eggplant into 2.54 cm cubes. Then, cut the 1 medium zucchini into 2.54 cm cubes. Next, cut the 1 medium red bell pepper into 2.54 cm cubes, and finally, cut the 1 medium onion into 2.54 cm cubes.
3. 3In a large bowl, combine all of the cut 1 medium eggplant, 1 medium zucchini, 1 medium red bell pepper, and 1 medium onion. Add the 3 tbsp olive oil, 1 tsp dried oregano, 0.5 tsp dried thyme, 0.5 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper to the bowl. Toss everything together until all the vegetables are evenly coated with the oil and seasonings.
4. 4Spread the coated vegetables in a single layer on a baking sheet. Make sure the vegetables are not piled on top of each other, as this helps them roast evenly.
5. 5Place the baking sheet in the preheated about 205°C (200°C) oven and roast for 30-35 minutes. After 15-17 minutes (about halfway through the cooking time), carefully remove the baking sheet from the oven and use a spatula to flip the vegetables to ensure they brown evenly.
6. 6Continue roasting until the vegetables are tender when pierced with a fork and have some nicely browned edges. Remove the baking sheet from the oven and serve the roasted vegetables warm.

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