Best Sweet Potato Pepper And Eggplant Bake Recipes

Sheet Pan Roasted Vegetables image

Provided by JRCROSBY31

Time 2h

Yield 24

Number Of Ingredients 16

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
Preheat oven to 400 degrees F (200 degrees C).
On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

Sweet Potato, Pepper and Eggplant Bake image

Provided by Sackville

Categories Curries

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

2 medium onions
6 tablespoons olive oil or 6 tablespoons sunflower oil
2 -3 sweet potatoes, peeled and cubed
1 large eggplant, cut into cubes
1 large red peppers or 1 large green pepper, cut into cubes
2 cloves garlic, sliced
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
250 ml vegetable stock or 250 ml chicken stock
1 (400 g) can chopped tomatoes
1 (400 g) can chickpeas, drained
3 tablespoons cilantro leaves, chopped
1 (8 ounce) carton sour cream
salt, to taste
sugar, to taste
Tabasco sauce, to taste

Steps:

Preheat the oven to 200 C or 400 degrees F.
Cut one of the onions into large chunks.
Put four tablespoons of the oil into a large roasting dish and add in the onion, sweeet potatoes, eggplant and pepper.
Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
Cook for five minutes.
Stir in the stock and chickpeas, as well as any sugar, salt and tabasco sauce, to taste.
Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
Lower the oven temperature to 190 C or 375 F and bake for another 20-30 minutes, until the veggies are cooked.
Stir halfway through baking.
Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
Serve with rice or bread.