Saturday, April 19, 2008

Roasted Eggplant, Zucchini, Red Pepper, and Onion

1 eggplant, sliced into rounds, salted, and dried (see Uberall for salting procedure)
2 zucchinis, sliced on the bias
1 red pepper, sliced into 1-inch strips
1 red onion, quartered
3 tablespoons olive oil
1/4 cup fresh basil leaves
1/4 cup grated mozzarella
Salt and pepper

Preheat oven to 375 degrees.

Toss eggplant with 1 and 1/2 tablespoons of olive oil and pepper. Place in a single layer on a baking sheet. Toss other vegetables with the remaining olive oil, salt, and pepper. Please in a single layer on a baking sheet.

Roast for 20 minutes, flip vegetables, and roast for an additional 15 minutes, until golden brown. Arrange veggies on a place, sprinkle with cheese and basil.

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