Shakshuka-Style Roasted Vegetables

By roasting the vegetables instead of deep-frying them, we preserve the authentic, rich flavors of this classic Turkish meze while drastically reducing the fat content.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500g eggplant, diced · 125 kcal in the whole recipe
• 300g zucchini, diced · 51 kcal in the whole recipe
• 150g green bell pepper, chopped · 30 kcal in the whole recipe
• 40g olive oil · 360 kcal in the whole recipe
• 400g tomatoes, grated · 108 kcal in the whole recipe
• 15g garlic, minced · 21 kcal in the whole recipe
• Salt and black pepper to taste

Method

1. Toss the diced eggplants, zucchinis, and peppers with half of the olive oil and salt in a large bowl.

   

2. Spread the vegetables evenly on a baking sheet lined with parchment paper and roast at 200°C (400°F) for 25-30 minutes until golden brown.

   

3. While roasting, simmer the grated tomatoes, minced garlic, remaining olive oil, and spices in a saucepan over medium heat for 10 minutes to make the sauce.

   

4. Transfer the roasted vegetables to a serving dish, pour the warm tomato sauce on top, and serve warm or at room temperature.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.