Skip to content


  1. 9-by-13-inch(23-by-33-cm) baking sheet,aluminum foil, large bowl, small bowl
  2. Nonstick cooking spray
  3. 1 eggplant, cubed
  4. 2 zucchini, cubed
  5. 2 squash, cubed
  6. 2 bell peppers, seeded and cut into chunks onion, cut into chunks
  7. 1 cup (150 g) cherry tomatoes
  8. ½ cup (125 ml) plus 2 tablespoons olive oil
  9. 1 teaspoon dried thyme
  10. 2 teaspoons lavender
  11. 5 garlic cloves, minced
  12. 1 teaspoon salt
  13. ½ teaspoon pepper

  1. Preheat the oven to 400°F(200°C).Line a large baking sheet with aluminum foil. Spray the foil with nonstick cooking spray and set aside.
  2. Place all the vegetables in a large bowl and toss until mixed together. In a small bowl, combine ½ cup (65 g) oil, thyme, lavender, garlic, salt, and pepper. Pour the oil mixture over the vegetables and toss until well coated.
  3. Transfer the vegetables to the prepared baking sheet and spread into an even layer. Roast for 2o minutes then stir the vegetables on the baking sheet and roast for another 2o minutes.Stir the vegetables once more, reduce the heat to 350°F(180℃), and roast for another 2o minutes.
  4. Transfer the roasted vegetables to a large bowl and toss in the remaining 2 tablespoons oil.