Monday, August 18, 2008
This is my favorite vegetable dish and it's so easy to make. Here I took eggplants, red onions, yellow and green zuccini, bell peppers & portobello mushrooms. Cut all the vegetables in large chunky pieces, toss in some olive oil (enough to coat them), add course sea salt and black pepper and a sprig of rosemary. Today, I added a basil leaf since I have it gorwing in my garden and I forgot the mushrooms. Place all the veggies in a large roasting pan and roast in the oven until the eggplant is cooked. It took around 30 minutes in my oven. Soooo delicious, even the kid liked it. Here's a pic of the veggies before I popped them in the oven.