2 cups 1-inch diced sweet red peppers (about 8
ounces or 2 large bell peppers)
1½ cups 1-inch diced red onion (about 8 ounces or
1 medium large)
3 Tablespoons extra-virgin olive oil
1½ teaspoons salt
Freshly ground black pepper
Optional additions (add after roasting vegetables):
Chopped fresh parsley
Chopped fresh basil
Crumbled or small diced feta cheese
Finely grated Parmesan or Pecorino Romano cheese
Small halved cherry tomatoes
A handful or two of organic garbanzo beans (chickpeas)
A few drops of Sriracha sauce
A squeeze of fresh lemon juice
Heat the oven to 400°.
Use a large spoon to toss the eggplant, pepper, and onion
together in a large bowl and drizzle evenly with the olive oil. Sprinkle with
the salt and pepper and toss well.
Spread the vegetables on a heavy duty rimmed baking sheet lined with unbleached parchment paper. Roast until
lightly browned and soft, about 45 to 60 minutes, tossing twice during cooking.
Add more salt and pepper to taste.
Serve hot or at room temperature, as is or gussied up as
desired. The plain roasted vegetables will keep in the refrigerator for two to
three days. (They may not look real pretty, but they'll still taste great.)
Serving ideas:
—Serve over hot rice
—Put the hot roasted vegetables in a large bowl and toss
with chopped fresh parsley and basil, a little more olive oil, a splash of
balsamic vinegar, and some small halved cherry tomatoes. Salt and pepper to
taste and serve over hot pasta, topped with freshly grated Parmesan or Pecorino
Romano cheese.
From: Farmgirl Fare
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