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Oven Roasted Peppers and Eggplant

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Rate this recipe 4.3/5 (8 Votes)

Ingredients

  • Dressing:
  • 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
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. garlic powder
  • 3 tbs. olive oil
  • 1 tsp. sugar
  • 2 tablespoon vinegar
  • 2 tablespoon olive oil

Details

Preparation time 5mins
Cooking time 60mins
Adapted from livingthegourmet.blogspot.com

Preparation

Step 1

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.

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