Roasted Eggplant with Peppers and Onions

Here is another delicious side dish, full of flavor, gorgeous for your summer table, and healthy too, so you can enjoy this dish in good conscience. 

Roasted Eggplant with Peppers and Onions

Line a baking sheet with parchment paper, or use a foil (disposable) cookie sheet if you prefer.  Preheat the oven to 425-435* (depending on the heat of your oven).


2 large onions

2 baby eggplant (or 1 large eggplant)

2 bell peppers (use two different colors, such as red and yellow)

Prepare all vegetables by chopping into 1” cubes.  Lay the cut vegetables onto the prepared baking sheet.  Season with black pepper to taste. 

In a small measuring cup, combine: 1/4 c. (light tasting) olive oil, 3 cubes frozen garlic, 2 cubes frozen parsley, 2 cubes frozen basil.  Stir to combine, allowing the frozen cubes to melt.  Pour the herbed oil over the cut vegetables and toss to combine.

Roast on for about 45 minutes, stirring occasionally. 

Serve warm or at room temperature, alongside your favorite grilled chicken or meat, or atop cooked quinoa for a complete meal!

Enjoy, happy cooking, and b’tay’avon!


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