Friday, October 29, 2010
Roasted Veggies - no salt added
Autumn's vegetable harvest brings a bounty of flavors. Sometimes you tire of the same old casserole or stir fry. I decided to roast my veggies and much to my surprise, I found a very similar recipe in the November issue of "Better Homes and Gardens" magazine by Tyler Florence. I like my version better.
In a 13" x 9" glass baking pan drizzle two tablespoons of olive oil. Cut up one medium eggplant in 1 inch chunks, slice one fennel bulb, cut up two small green peppers, crush 4 cloves of garlic and about a cup of heirloom grape tomatoes and spread the mixture in the baking pan. Top the veggies with the juice of one lemon and some sprigs of oregano. Drizzle the mixture with another tablespoon of olive oil. Bake in a 400 degree oven for about an hour.