Oven-Roasted Vegetable Tray with Smoked Paprika

Vegetables slowly candying in their own juices until pepper skins blister and onions turn translucent. Olive oil binds the drippings into a short, unctuous sauce with a smoky aroma.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 644
• Protein: 25 g
• Carbs: 68 g
• Fat: 25 g

Ingredients

• 2 piece Eggplant (aubergine) ( sliced into rounds )
• 2 piece Red bell pepper ( in wide strips )
• 2 piece Red onion ( in wedges )
• 4 piece Round tomato ( halved )
• 400 g Chickpea ( cooked and drained )
• 4 piece Garlic ( unpeeled and smashed )
• 5 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 2 pinch Thyme
• 2 pinch Gray sea salt

Instructions

1. Preparing the vegetables

   Slice eggplants into 2cm rounds. Seed the peppers and cut into wide strips. Cut red onions into thick wedges so they retain some bite after cooking. Smash the garlic cloves with their skins on.

2. Seasoning and coating

   Arrange vegetables and drained chickpeas on a tray. Drizzle generously with olive oil. Sprinkle with smoked paprika, salt, and thyme. Mix by hand until every piece is glossy and well-coated in fat.

3. Roasting and monitoring

   Bake at 200°C. Halfway through, turn the vegetables. Look for deep coloring: onion edges should brown and eggplant flesh should collapse under the pressure of a spoon.

4. Resting and serving

   Remove the tray from the oven. Let rest for 5 minutes so the juices settle slightly. The sauce should coat the vegetables without being watery.

Chef's tips

• Do not overcrowd the tray: vegetables should roast, not boil in their own steam.
• Garlic roasted in its skin turns into a delicious sweet cream to spread on toasted bread.

Storage

Keeps for 3 days in the fridge. Excellent cold the next day with a drizzle of vinegar.