Catalan Roasted Vegetables

1.25 hr 2 servings


298 Kcal
14.8g Fat
42g Carbs
27g Net Carbs
24.1g Sugars
6.7g Protein


  • 1 eggplant
  • 2 bell peppers
  • 2 red onions
  • 2 medium tomatoes or 20 cherry tomatoes
  • 4 cloves of garlic
  • 2 tablespoons of olive oil
  • 1 tablespoon of sherry vinegar
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of black pepper


  1. Preheat your oven on grill.
  2. Peel the onions, wash and pat dry the vegetables.
  3. Slice the peppers in two and remove the seeds. Place on an oven tray and put under the grill until the skin darkens and bubbles up.
  4. In the meantime, cut the onions in halves and slice thinly yet keeping them together.
  5. Cut the eggplants in halves and cut in fine slices using a mandolin if you have one.
  6. Cut the tomatoes in halves. Peel and cut the garlic cloves thinly.
  7. Once the bell peppers have darkened, take out of the oven and place them in a box.
  8. Preheat the oven at 175 C / 350 F.
  9. Once the bell peppers have cooled down, peel the skin off delicately and cut them in halves again.
  10. Take a large oven dish and place the eggplants by stacking up the slices, tomatoes, onions, and add the bell pepper cut in quarters. Add the chopped garlic on top.
  11. Sprinkle salt, peppers, and drizzle the olive oil.
  12. Place in the oven at 175 C / 350 F for one hour. Once they are cooked, remove from the oven. Let them cool down, drizzle the sherry vinegar, and enjoy tepid or cold.
  13. This is delicious with some extra aioli on the side too and it makes a perfect starter or side dish. Enjoy!

Storage Tips

This keeps for up to 5 days in the fridge.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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