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 vote5
Serves:
6
Prep:
5 Min
Cook:
55 Min
Ingredients
-
2bell peppers – sliced
-
1eggplant – cut into quarters
-
3vine ripe tomatoes – quartered
-
4 clovegarlic – chopped
-
1large onion – sliced
-
1 tspcapers plus a little caper juice
-
1 bunchfresh basil – chopped
-
1 bunchfresh italian parsley – chopped
-
3/4 tspsalt
-
1/4 tspblack pepper
-
1/4 tspred pepper flakes
-
1/2 tspgarlic powder
-
3 Tbspolive oil
-
·dressing:
-
1 tspsugar
-
2 Tbspvinegar
-
2 Tbspolive oil
How to Make Oven Roasted Peppers and Eggplant
- 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.
