oven roasted peppers and eggplant
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
5 Min
cook time
55 Min
Ingredients For oven roasted peppers and eggplant
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2bell peppers – sliced
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1eggplant – cut into quarters
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3vine ripe tomatoes – quartered
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4 clovegarlic – chopped
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1large onion – sliced
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1 tspcapers plus a little caper juice
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1 bunchfresh basil – chopped
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1 bunchfresh italian parsley – chopped
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3/4 tspsalt
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1/4 tspblack pepper
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1/4 tspred pepper flakes
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1/2 tspgarlic powder
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3 Tbspolive oil
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dressing:
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1 tspsugar
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2 Tbspvinegar
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2 Tbspolive oil
How To Make oven roasted peppers and eggplant
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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.
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