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  • Oven Roasted Peppers and Eggplant

    1 vote
    Oven Roasted Peppers and Eggplant
    Prep: 5 min Cook: 55 min Servings: 6
    by Catherine Pappas
    920 recipes
    >
    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.

    Ingredients

    • 2 bell peppers – sliced
    • 1 eggplant – cut into quarters
    • 3 vine ripe tomatoes – quartered
    • 4 cloves of garlic – chopped
    • 1 large onion – sliced
    • 1 tsp. of capers plus a little caper juice
    • 1 handful of fresh basil – chopped
    • 1 handful of fresh Italian parsley – chopped
    • ¾ tsp. salt
    • ¼ tsp. black pepper
    • ¼ tsp. red pepper flakes
    • ½ tsp. garlic powder
    • 3 tbs. olive oil
    • Dressing:
    • 1 tsp. sugar
    • 2 tablespoon vinegar
    • 2 tablespoon olive oil

    Directions

    1. Preheat Oven 350 degrees:
    2. In a baking pan combine all of the above ingredients. (Not the Dressing.)
    3. Bake for approximately 50 – 55 minutes until the veggies are tender.
    4. When the veggies are slightly cooled, combine the ingredients for the dressing and mix into the veggies.
    5. Serve with a good Italian or French bread and a good piece of cheese.

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