Wednesday, July 8, 2009

Mediterranean Roasted Vegetables

Sorry no photo this time. This is so yummy that you don't even need a recipe. But I will give you a rough recipe anyway. I eyeballed the amounts of ingredients, so just use your best judgement. I cut the vegies so that they would all cook in approximately the same time.

Mediterranean Roasted Vegetables

3 lebenese eggplants (the long and thin kind) quartered
2 large red onions quartered
2 med carrots quartered
1 red capsicum (bell pepper) cut into eights
1 green capsicum (bell pepper) cut into eights
12 large mushrooms cut into halves
10 small potatoes but into halves (or quarters depending on size)

Place all prepared vegetables into a large baking dish.

In a small bowl whisk together 1/2 cup olive oil, 1/3 cup balsamic vinegar and 2 tabs minced garlic. (I used the stuff from the jar) Pour over vegetables and sprinkle 2 tabs of dried basil over the whole lot. Mix with a large spoon until all vegies are coated with herbs.

Place in a hot oven for 40 minutes or until the potatoes are cooked.

I served this with fresh home made olive focaccia. Use your own recipe, if you have one or use this one...Olive and Rosemary Focaccia

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