Vegan Antipasto with Oregano and Thyme

Oven-baked antipasto vegetables (peppers, carrots, zucchini and eggplant) with a gentle seasoning of dried oregano, dried thyme, salt and black pepper

  • AdditionsType
  • EasyDifficulty
  • 10 minPrep. Time
  • 4Serving/Unit

Ingredients

Red pepper, 1 medium unit
cut into cubes
Yellow pepper, 1 medium unit
cut into cubes
Orange pepper, 1 medium unit
cut into cubes
Carrot, 2 medium units
peeled, one cut into strips and the other to circles
Zucchini, 1 medium unit
cut into cubes
Eggplant, 1 medium unit
cut into cubes
Olive oil, 4 tablespoons
extra virgin
Dried oregano, 1 flat teaspoon
Dried thyme, 1 flat teaspoon
Salt, 1 flat teaspoon
Black pepper, 1/2 flat teaspoon
coarsely ground

Preparation

1. Place and arrange the vegetables in a single layer in a baking tray with baking paper.
2. In a bowl, mix the olive oil with the spices.
3. Using a silicone brush, brush the vegetables with the seasoned olive oil.
4. Bake at 390°F (200°C) turbo for about 1 hour, or until the vegetables are browned and softened.
5. Serve and eat hot. Delicious also cold too!
6. Bon appetite (:

Total time: ±1 hour

The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 175 cal 55 cal
Proteins 3 g 1 g
Carbohydrates 22 g 7 g
Fat 10 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Vegan Antipasto with Oregano and Thyme
Great antipasto addition