Mediterranean Tomato, Aubergine, and Cauliflower Bake

This Mediterranean-inspired bake combines the rich flavors of roasted tomatoes, tender aubergine (eggplant), and hearty cauliflower for a delightful main course. Seasoned with garlic, fresh herbs, and a hint of spice, this dish is both comforting and vibrant. It's a perfect centerpiece for a vegetarian meal, showcasing the delightful flavors of traditional Mediterranean cuisine while offering a creative twist with the combination of vegetables. It's also gluten-free and vegan, making it suitable for various dietary needs.

Ingredients:

• 2 medium aubergines, diced
• 1 large head of cauliflower, cut into florets
• 4 ripe tomatoes, chopped
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup nutritional yeast (optional for a cheesy flavor)
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the diced aubergines, cauliflower florets, chopped tomatoes, minced garlic, smoked paprika, oregano, salt, pepper, and olive oil. Toss to coat the vegetables evenly.
3. Spread the vegetable mixture in a single layer on a large baking sheet lined with parchment paper.
4. Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and starting to caramelize.
5. Once roasted, remove from the oven and sprinkle with fresh parsley, nutritional yeast (if using), and lemon juice. Toss gently to combine.
6. Serve warm as a main dish or as a side to your favorite protein.