oven roasted peppers and eggplant
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.
prep time
5 Min
cook time
55 Min
method
---
yield
6 serving(s)
Ingredients
- 2 - bell peppers – sliced
- 1 - eggplant – cut into quarters
- 3 - vine ripe tomatoes – quartered
- 4 cloves garlic – chopped
- 1 - large onion – sliced
- 1 teaspoon capers plus a little caper juice
- 1 bunch fresh basil – chopped
- 1 bunch fresh italian parsley – chopped
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 3 tablespoons olive oil
- - dressing:
- 1 teaspoon sugar
- 2 tablespoons vinegar
- 2 tablespoons olive oil
How To Make oven roasted peppers and eggplant
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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