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Add a photo 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.
Ingredientes
- 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
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 6 servings | |
| Calories 137 | |
| Calories from Fat 101 | 74% |
| Total Fat 11.46g | 14% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 309mg | 13% |
| Potassium 248mg | 7% |
| Total Carbs 8.72g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.99g | 3% |
| Protein 1.33g | 2% |
