Lunch
Roasted Cauliflower, Eggplant and Cherry Tomato Bowl (Vegan & Gluten-Free)
A simple and tasty Mediterranean bowl, perfect for a light and healthy lunch. Roasted vegetables reveal all their flavors.
Total time: ⏱ 30 min🍽 2 servingsDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
Colorful bowl of roasted cauliflower, eggplant and cherry tomatoes, drizzled with olive oil and fresh herbs.
Ingredients
- 1/2 cauliflower, in florets
- 1 eggplant, sliced
- 250g cherry tomatoes
- 2 tablespoons of olive oil
- 1 teaspoon of Provence herbs
- Salt, pepper
- A few leaves of fresh thyme to garnish
Preparation steps
- Preheat the oven to 200°C (400°F).
- On a baking tray, mix the cauliflower florets, the eggplant slices and the cherry tomatoes with the olive oil, the herbes de Provence, salt and pepper.
- Spread in one layer.
- Roast for 20-25 minutes, turning halfway through cooking, until vegetables are tender and golden.
- Serve hot in a bowl, garnished with fresh thyme.
Chef’s tip
For a more complete dish, serve on a bed of quinoa or with a slice of bread without gluten.
