I've find this to be a delicious, filling meal in the evenings which is lightweight, because its vegetable rich, hence low-carbohydrate, low-calorie, and high vitamin. :-)
Making this as a meal a few times a week has been really helpful to me to have a low-caloric evening meal, and also to have enough in my stomach from the volume of vegetables that I don't feel nearly as tempted to indulge in a dessert afterwards. So I highly recommend this to anyone looking to improve their diet or become leaner.
Easy Preparation:
Preheat oven to a good roasting temperature of about 200 C (390F)
Thinly slice 1 eggplant and 2 zucchinis and put into a big bowl
Slice up one red and one yellow bell pepper into thick strips, and add to bowl
(Optionally mix-and-match any vegetables into this, like an onion, or some partially pre-steamed broccoli, some cherry tomatos, or very thinly sliced carrots, or even vegetarian "sausage" like I used in the batch in the final plated photo)
Season the pile of veggies in the bowl with a few tablespoons of olive oil, then loads of herbs (oregano, basil, thyme, rosemary), and I add sweet paprika powder, garlic powder, onion powder, pepper, and then either a spoon of salt, or better yet a heaping spoonful of some vegetable bouillon powder for extra flavor (or alternatively, just some salt). Then a dash of some vinegar (I've used some apple vinegar, or balsamic).
Toss together all the veggies well, so that the herbs coat everything, then lay them out onto a baking sheet.
Roast in the oven for about 20-30 minutes or until the eggplant and peppers have started to get nicely tender-- just make sure that none of the veggies start to burn, in case they're more thinly sliced than the rest, or in case your oven has hotspots like mine ! :-)
Let cool slightly, then I slice up a round of quarter-fat fresh mozzarella, or very thinly slice a sharp hard cheese (I like Sbrinz, for example), to pair a little bit of its zesty flavor into the dish, and layer it onto a plate.
Also tasty to add a little bit of balsamic viniagrette dressing on the top at the end, if you like. Enjoy!
Any leftovers are really fantastic in sandwiches-- I recommend spreading some herbed cream cheese on an open face sandwich, topped with a layer of the roasted veggies and warmed up.
