Sunday, August 4, 2013
Roasted Eggplant and Bell Pepper
Last week, we posted for Ina Fridays and two of the members made this Roasted Eggplant Spread that was super appealing and I knew I was going to make it until I was midstream in the cooking and saw that I could skip the last step and have beautiful roasted vegetables. Since I was cooking for the Sabbath dinner, this would work better and everyone loves roasted vegetables.
Roasted Eggplant and Bell Pepper adapted from Ina Garten
1 medium eggplant, peeled and cut into cubes
2 red bell peppers, cut into 1 inch pieces
1 red onion, cut into chunks
1 garlic clove, minced
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste or sauce
Preheat the oven to 400 degrees F.
Toss the vegetables in a large bowl with the garlic, olive oil and pepper.
Spread them on a baking sheet on parchment paper or aluminum foil.
Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
Add some fresh herbs, if you choose. Since I am growing them, I tend to add parsley, oregano, basil and chives to almost anything.Serve as either a hot or cold dish. I served it as a hot side.
Eat and enjoy.
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