Ingredients
Scale
- 1 zucchini
- 1 aubergine
- 1 bell pepper
- 1 lemon
- 4 tbsp olive oil
- 2–3 cloves of garlic
- 1 tbsp thyme
- 1 tbsp rosemary
- salt, pepper
Instructions
- Slice zucchini and aubergine into 1 cm thick rounds, cut bell pepper into 4-6 pieces and place them in a single layer on a baking tray (I used two trays). Roast them at 180ºC for about 30 minutes or until slightly browned.
- Meanwhile in a bowl mix together olive oil, lemon juice, crushed garlic and spices. Add roasted veggies and stir until every piece is well covered.
- Let mixture marinate at room temperature for at least 2 hours. You can also marinate up to a week in the fridge: place in a jar, then fill up with olive oil. Enjoy!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Appetizer