Oven Roasted Peppers and Eggplant

Catherine Cappiello Pappas

By
@LadyGourmet

When I was growing up it seemed that everything was simple. My mother would go outside and pick a few things in the garden and a delicious meal was prepared. Zucchini flowers, peppers, tomatoes, fresh basil. I think you get the idea. These were much simpler times and quite frankly, the place I go in my heart to find comfort.

I sometimes try to create a dish from my memory of the meals that I grew up with.


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Serves:

6

Prep:

5 Min

Cook:

55 Min

Ingredients

2
bell peppers – sliced
1
eggplant – cut into quarters
3
vine ripe tomatoes – quartered
4 clove
garlic – chopped
1
large onion – sliced
1 tsp
capers plus a little caper juice
1 bunch
fresh basil – chopped
1 bunch
fresh italian parsley – chopped
3/4 tsp
salt
1/4 tsp
black pepper
1/4 tsp
red pepper flakes
1/2 tsp
garlic powder
3 Tbsp
olive oil
dressing:
1 tsp
sugar
2 Tbsp
vinegar
2 Tbsp
olive oil

Directions Step-By-Step

1
Preheat Oven 350 degrees:

In a baking pan combine all of the above ingredients. (Not the Dressing.)
Bake for approximately 50 – 55 minutes until the veggies are tender.

When the veggies are slightly cooled, combine the ingredients for the dressing and mix into the veggies.

Serve with a good Italian or French bread and a good piece of cheese.

About this Recipe

Course/Dish: Other Main Dishes, Roasts
Dietary Needs: Vegetarian
Other Tag: Healthy