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Roasted Vegetables

An Olive Oil Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

30 minutes


6-8 people


  • 1 medium eggplant, peeled and cubed
  • 1/4 teaspoon salt
  • 2 zucchini, sliced
  • 1 large sweet potato, peeled and diced
  • 1 onion, peeled and cut into 8 wedges
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/4 cup Cilantro and Roasted Onion Olive Oil
  • 1 Tablespoon chopped fresh rosemary
  • 1/4 teaspoon pepper


  • Preheat oven to 400 degrees.
  • Sprinkle the eggplant with salt and let stand 30 minutes. Pat dry with paper towels.
  • Toss together the eggplant and remaining ingredients and arrange in a single layer in 2 jelly-roll pans lined with aluminum foil.
  • Bake at 400 degrees until vegetables are tender and golden brown, about 30 minutes. Season with salt to taste.
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