Oven Roasted Peppers and Eggplant
By: Lady Catherine ...
Published: Wednesday, June 12, 2013 - 9:11am

Ingredients




2 bell peppers – sliced
1 eggplant – cut into quarters
3 vine ripe tomatoes – quartered
4 cloves of garlic – chopped
1 large onion – sliced
1 tsp. of capers plus a little caper juice
1 handful of fresh basil – chopped
1 handful of fresh Italian parsley – chopped
¾ tsp. salt
¼ tsp. black pepper
¼ tsp. red pepper flakes
½ tsp. garlic powder
3 tbs. olive oil
Dressing:
1 tsp. sugar
2 tablespoon vinegar
2 tablespoon olive oil

Preparation

1 Preheat Oven 350 degrees: 2 In a baking pan combine all of the above ingredients.  (Not the Dressing.) 3 Bake for approximately 50 – 55 minutes until the veggies are tender. 4 When the veggies are slightly cooled, combine the ingredients for the dressing and mix into the veggies. 5 Serve with a good Italian or French bread and a good piece of cheese.