Oven Roasted Peppers and Eggplant
By
Catherine Cappiello Pappas
@LadyGourmet
1
I sometimes try to create a dish from my memory of the meals that I grew up with.
★★★★★ 1 vote5
Ingredients
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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
- 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.