Oven Roasted Peppers and Eggplant
By
Catherine Cappiello Pappas
@LadyGourmet
1
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.
I sometimes try to create a dish from my memory of the meals that I grew up with.
Rating:
★★★★★ 1 vote
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
How to Make Oven Roasted Peppers and Eggplant
- 1Preheat 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.
