Cooking Time

• 30–40 minutes

Servings

• 2–3 servings

Ingredients

• Bell pepper — 2
• Zucchini — 1–2
• Eggplant — 1
• Arizona sauce — 3–4 tbsp
• Olive oil — 2 tbsp
• Garlic — 2 cloves (optional)
• Salt — to taste
• Black pepper — to taste
• Sesame seeds or fresh herbs — for serving

Instructions

1. Prepare the vegetables
   Wash all vegetables.
   • Cut bell peppers into strips
   • Slice zucchini into half-moons
   • Cut eggplant into cubes or slices
2. Season
   Place vegetables in a bowl. Add olive oil, salt, pepper, and minced garlic (optional). Mix well.
3. Roast
   Spread vegetables on a baking tray in a single layer.
   Bake at 200°C (400°F) for 20–25 minutes, stirring once halfway through.
4. Add Arizona sauce
   Remove from the oven, drizzle with Arizona sauce, and toss gently.
5. Finish
   Return to the oven for another 5–7 minutes until slightly caramelized.
6. Serve
   Transfer to a plate and sprinkle with sesame seeds or fresh herbs.