roasted eggplant and peppers

Name: Roasted Eggplant and Peppers
Yield: 4
Cuisine: American
Ingredients: 1 - eggplant, peeled, halved, and sliced; 2 - red bell peppers, cut in thick strips; 1 - green bell pepper, cut in thick strips; 1 - onion, cliced; 3/4 cup(s) extra-virgin olive oil; - fresh basil

(1 RATING)

44 Pinches

Sarah Lynn Stephens Smith

Nashville, TN

Updated on Aug 15, 2010

This is a phase one South Beach Diet recipe.

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method Bake

yield 4 serving(s)

Ingredients

1 - eggplant, peeled, halved, and sliced
2 - red bell peppers, cut in thick strips
1 - green bell pepper, cut in thick strips
1 - onion, cliced
3/4 cup extra-virgin olive oil
- fresh basil

How To Make roasted eggplant and peppers

Step 1

Preheat the oven to 350*. Place the eggplant, peppers, and onion in a nonstick baking dish. Drizzle with the oil.

Step 2

Bake in the oven for 20 minutes, basting regularly.
Step 3

Arrange the vegetables on a serving dish and garnish with fresh basil, if using.
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