MEDITERRANEAN ROASTED EGGPLANT RECIPE RECIPES

Name: Roasted Mediterranean Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 12 ounces potatoes, cut into 1 1/2-inch chunks; 1 small eggplant, sliced and quartered; 2 bell peppers, chopped into 1-inch squares; 1 cup red onion, sliced; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1/2 teaspoon basil; 1/2 teaspoon oregano; 1/2 teaspoon chives; 4 garlic cloves, minced; salt and pepper, to taste

ROASTED MEDITERRANEAN VEGETABLES RECIPE - FOOD.COM

Roasted Mediterranean Vegetables Recipe - Food.com image

A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :)

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces potatoes, cut into 1 1/2-inch chunks
1 small eggplant, sliced and quartered
2 bell peppers, chopped into 1-inch squares
1 cup red onion, sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon chives
4 garlic cloves, minced
salt and pepper, to taste

Steps:

Preheat oven to 425°F.
Prepare a shallow roasting dish with nonstick cooking spray.
Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
Drizzle sauce over the mixed vegetables and toss to coat.
Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.

Nutrition Facts : Calories 197.6, FatContent 7.2, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 13.7, CarbohydrateContent 31.6, FiberContent 8.3, SugarContent 8.2, ProteinContent 4.3

ROASTED EGGPLANT SPREAD RECIPE | INA GARTEN | FOOD NET…

Roasted Eggplant Spread Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories appetizer

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Steps:

Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

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