• 2 eggplants, sliced lengthways 5mm thick
  • 2 zucchinis, sliced lengthways 5mm thick
  • 2 red bell capsicum/peppers quartered, or 4 red pointed halved
  • 1 yellow bell capsicum/pepper quartered, or 2 yellow pointed halved
  • 1 carrot, sliced lengthways
  • Extra virgin olive oil spray

Dressing ingredients

  • 2 cloves garlic, peeled and finely sliced
  • 6 tablespoons sherry vinegar
  • 1 tablespoon oregano
  • 4 tablespoons extra virgin olive oil

Author of this recipe

Frances Tolson

Frances Tolson

Amateur cook

I’ve been connected to vegetables my entire life. Some of my best childhood memories are working on my family’s vegetable farm, eating the freshest watermelons, hiding under cabbage leaves and... Read more

There’s something special about a plate full of roasted vegetables. Debbie shared this tasty recipe with me which adds bright glossy colours to platters and is packed with flavour.

Total votes: 279


  1. Place capsicum skin side up onto a baking tray lined with baking paper.  Roast for 30-40 minutes until skin blackens and softens.
  2. Place eggplant, zucchini and carrot on a baking tray lined with baking paper and lightly spray with extra virgin olive oil.  Add to the oven with the capsicums and roast for 20 minutes. 
  3. Remove capsicum from the oven and place into a cool plate.  Cover with cling wrap and allow to cool.
  4. Remove remaining vegetables from the oven.  
  5. Slice roasted vegetables, leaving the capsicum, into strips and place in a bowl.
  6. Remove the skin from the capsicum and slice capsicum into strips.  Add to the bowl with other vegetables.
  7. Add the dressing ingredients and combine.
  8. Chill and serve.

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