Roasted Vegetables Recipe

For my one-week challenge today, I bring you another easy recipe for roasting vegetables using less than 5 ingredients. I purposely didn't identify which recipe it is on the title because you can substitute the vegetables, eggplant and broccoli, that I used. Similarly for a more unique kick, you can add your own spices, such as curry or chili.

If you missed it, I started this blog challenge because I hate following recipes that I find online with too many ingredients that I don't have in my cupboard. I hope that this inspires you to experiment and be resourceful of what you already have. Substitutions are stated on the recipe. I served this with my left-over quinoa for a healthy, low-carb meal.

roasted eggplant and broccoli recipe
Roasted eggplant and broccoli 

Roasted Eggplant and Broccoli

Add or substitute the vegetables with carrots, cauliflower, mushrooms or bell peppers.


  • 1 medium stalk of broccoli, chopped
  • 1 eggplant, sliced
  • 2 tablespoon extra virgin olive oil
  • 1/2 tablespoon garlic powder or half bulb chopped garlic
  • 1/2 tablespoon sesame oil
  • Chili or curry powder, optional
  • Salt and pepper to taste


  1. Pre-heat the oven to 425F.
  2. Combine the vegetables together with the spices, olive and sesame oil in a baking pan. Mix well.
  3. Add salt and pepper to taste, chili powder for spice, or curry for an Indian-themed dish.
  4. Roast for 25-30 minutes or until the top of the broccoli is golden brown.
  5. Serve with
Yield: 2-3 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 39 mins.
Total time: 49 mins.

roasted eggplant and broccoli
Pin to share

You Might Also Like