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Receta Oven Roasted Peppers and Eggplant
by Catherine Pappas

Oven Roasted Peppers and Eggplant

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.

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

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

  1. Preheat Oven 350 degrees:
  2. In a baking pan combine all of the above ingredients. (Not the Dressing.)
  3. Bake for approximately 50 – 55 minutes until the veggies are tender.
  4. When the veggies are slightly cooled, combine the ingredients for the dressing and mix into the veggies.
  5. Serve with a good Italian or French bread and a good piece of cheese.