Roasted Marinated Eggplant, Peppers and Onions (serves 4)
Even when we were carnivores, Will and I loved vegetables. That’s probably one of the reasons that our cold-turkey (pardon the animal reference, please) transition to a plant based diet has been so easy for us. In fact, it’s been great fun. We are especially fond of the nightshade family and this dish really shows them off. If it were late summer, we’d be adding tomatoes as well, but since it is still April, we’ve given them a pass this time. Start the evening with Negronis. Then, pair this fabulously aromatic vegetable salad with your favorite pasta dish and you will swear that you are dining deck-side on your private yacht in the Adriatic. ~ Glyn
Roasted Marinated Eggplant, Peppers and Onions
1 large sweet red pepper
1 large green bell pepper
1 large eggplant
1 large onion
¼ c olive oil
Preheat the oven to 450 degrees.
Halve, seed and cut the peppers into one inch strips.
Slice the eggplant horizontally into ¼ inch thick strips.
Slice the onion into ¼ inch slices.
Toss the vegetables in the olive oil to coat thoroughly. Place in a single lay on a large rimmed baking sheet. (for extra flavor, season with a bit salt, crushed red pepper and garlic powder) Roast at 450 for 10-15 minutes. Turn and roast an additional 10 minutes. Remove from baking sheet to a large mixing bowl.
Add the vinaigrette and let rest at room temperature for at least one hour or until ready to serve.
¼ c olive oil
¼ c balsamic vinegar (I prefer white but either red or white is great)
1 small clove garlic, finely chopped
¼ tsp each dried basil, rosemary, oregano and thyme
Salt and pepper to taste
Combine all ingredients in a small jar and shake vigorously to mix.