Italian Mixed Roasted Vegetables

INGREDIENTS:

• 1 eggplant

• 2-3 zucchini

• 3 bell peppers (red, yellow, orange)

• 1 large red onion

• 4 garlic cloves (finely chopped)

• 1-2 Tbsp ground oregano

• 1-2 cups of grape or cherry tomatoes 

• 1-2 Tbsp capers

• 2-3 Tbsp Extra Virgin Olive Oil

 INSTRUCTIONS:

• Pre-heat oven to 350 degrees

• Wash and chop all vegetables into thin slices (julienne style) or bite sized pieces

• Toss vegetables, capers & seasoning in a large, deep baking pan until well combined.  Add EVOO (2-3 Tbsp) and mix.

• Cook for one hour (or more) mixing a couple times to ensure the liquid evaporates.

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ITALIAN MIXED ROASTED VEGETABLES

Author: Stephanie Potter

Ingredients

• 1 eggplant
• 2-3 zucchini
• 3 bell peppers (red, yellow, orange)
• 1 large red onion
• 4 garlic cloves (finely chopped)
• 1-2 Tbsp ground oregano
• 1-2 cups of grape or cherry tomatoes
• 1-2 Tbsp capers
• 2-3 Tbsp Extra Virgin Olive Oil

Instructions

1. Pre-heat oven to 350 degrees
2. Wash and chop all vegetables into thin slices (julienne style) or bite sized pieces
3. Toss vegetables, capers & seasoning in a large, deep baking pan until well combined. Add EVOO (2-3 Tbsp) and mix.
4. Cook for one hour (or more) mixing a couple times to ensure the liquid evaporates.

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