Crispy Baked Vegetables
These turned out to be better than the best roasted veggies, we have had, in the past. I think, the Balsamic had something to do with this. I, also had never used eggplant in roasted vegetables before either. I owe an apology to someone but I don't remember where I got this recipe. I did so much cooking for the first days of Passover and used many books and recipes from the Internet, I am confused about this particular one. If this is your recipe, please let me know, so I can give you credit. Crispy Roasted Vegetables Ingredients: 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 yellow pepper, chunked 1 orange pepper, chunked 3 small zucchini , sliced down the middle and then cut into one inch pieces 1 eggplant, peeled and cut into chunks 1 tablespoon dried parsley cooking oil spray salt and pepper to taste 1/2 teaspoon onion powder Method: Preheat oven to 425 degrees F. Pour olive oil and balsam...