Clear out all your veggies from the fridge for this roasted delight. This is the time of year where you have an abundance of colorful vegetables, like red and orange peppers, red onions, tomatoes, zucchini just to name a few. What ever you fancy, you can toss in this vegetable dish. Although there is a lot of chopping it is well worth it because there is nothing like a splash of lemon with olive oil with a sprinkling of salt on your veggies to create a Mediterranean mood in the house.
What is especially wonderful is that it yields so much veggies that you can eat this through out the week. As a lunch dish it can be eaten on it's own or as a dinner or fuller meal, you can accompany this with a wild rice.
Serves 6-8
INGREDIENTS
1 small eggplant, peeled and cubed
4 small red potatoes, quartered
2 zucchinis, sliced into 1/4 inch rounds
2 red tomatoes, chopped
1 red pepper, sliced lengthwise
1 yellow pepper, sliced lengthwise
1 red onion, chopped
2 garlic cloves, minced
2 lemons, juice squeezed
Garlic Salt to taste
Salt for eggplant
2 tablespoons olive oil
1 In a colander, sprinkle salt on the eggplant to remove bitterness. Let stand for half an hour, then strain and pat dry with paper towel.
2 In a large roasting pan, place all your vegetables, onion, garlic, 2 tablespoons lemon juice and oil. Season with garlic salt and toss. Let marinate, covered in the refrigerator for half an hour.
3 Preheat oven to Roast 350°F
4 Place your pan in the oven, uncovered and roast for 1 hour and 30 minutes. Every half hour remove the roasting pan and squeeze some lemon juice onto the vegetables and sprinkle with garlic salt. Toss and place pan back in oven. Keep on repeating until cooked.
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