- 1 medium eggplant, sliced length-wise
- 2 medium red bell peppers, cut into quarters
- 2 medium zucchinis, cut into medium size pieces
- 1 medium Spanish red onion, cut into thick slices
- 3 cloves fresh garlic, roughly chopped
- 1 tablespoon olive oil
- 2 cubes MAGGI® Chicken Stock with Natural Herbs
How to Prepare
- In a large bowl, mix all the vegetable together, drizzle olive oil and crumble MAGGI® Chicken Stock with Natural Herbs over and mix to coat all the vegetable.
- Gently transfer the vegetables on to a lined oven tray and spread evenly.
- Roast in a preheated oven at 200°C for 20 mins until vegetables are tender. Remove from oven and serve warm or cold.