Mediterranean Roasted Vegetable Platter

A colorful and flavorful dish featuring roasted brinjal, ivy gourd, onions, and tomatoes with a hint of Mediterranean herbs.

Steps

1. Preheat the oven to 200°C (400°F). 2. Cut the brinjal, ivy gourd, onion, and tomatoes into bite-sized pieces. 3. Place the vegetables on a baking tray, drizzle with olive oil, sprinkle oregano, paprika, salt, and pepper. 4. Toss the vegetables to coat evenly with the seasonings. 5. Roast in the oven for 25-30 minutes or until the vegetables are tender and slightly charred. 6. Serve hot as a side dish or over cooked quinoa for a complete meal.

1 brinjal 5-6 ivy gourd 1 onion 2 tomatoes 2 tbsp olive oil 1 tsp dried oregano 1/2 tsp paprika Salt and pepper to taste