Oven Roasted Peppers and Eggplant
By ladygourmet
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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