How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Farmers' Market Roasted Vegetables?

You need 9 ingredients. The key ingredients include: 1 medium eggplant, cut into 1-inch pieces, 2 large red bell peppers, cut into 1-inch pieces, 1 fennel bulb, cut into 1/4-inch slices, 3 garlic cloves, thinly sliced, and more.

Is Farmers' Market Roasted Vegetables suitable as vegetarian?

Yes, Farmers' Market Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Farmers' Market Roasted Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farmers' Market Roasted Vegetables Recipe

Name: Farmers' Market Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut into 1-inch pieces; 2 large red bell peppers, cut into 1-inch pieces; 1 fennel bulb, cut into 1/4-inch slices; 3 garlic cloves, thinly sliced; 3 tablespoons extra virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 2 tablespoons chopped fresh basil; 1 tablespoon white balsamic vinegar

Try this homemade Farmers' Market Roasted Vegetables recipe the whole family will love. Made with eggplant, red bell peppers, fennel bulb and garlic. Ea…

This Farmers' Market Roasted Vegetables relies on simple, everyday ingredients such as garlic cloves, thinly sliced, extra virgin olive oil, kosher salt and freshly ground pepper. It comes together quickly and makes 4 servings, at about 234 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 medium eggplant, cut into 1-inch pieces
2 large red bell peppers, cut into 1-inch pieces
1 fennel bulb, cut into 1/4-inch slices
3 garlic cloves, thinly sliced
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons chopped fresh basil
1 tablespoon white balsamic vinegar

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
234 kcal
Category
Vegetarian

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