Italian Veggies Recipe
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 This recipe for Italian Veggies, by Lauri Miller, is from Good Grub from Outlaws & Inlaws,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Lauri Miller
Added: Monday, August 13, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 red potatoes, cut into 1-1/2" pieces
1 eggplant, cut into 1-1/2" pieces
Olive oil
Salt, pepper, & garlic salt to taste
2 garlic cloves, minced
1 onion, cut into wedges
2-3 small zucchini, sliced
2-3 bell peppers (different colors), cut into strips
1-3 sprigs fresh basil
1-2 handfuls grape tomatoes
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Directions: |
Directions:Mix chopped potatoes & eggplant; arrange on a cookie sheet covered in foil. Drizzle olive oil over potatoes & eggplant. Season with salt, pepper, & garlic salt as desired. Bake at 350º, turning occasionally for 30-45 minutes or until potatoes are done. More olive oil can be added as needed.
While potatoes & eggplant are baking, prepare remaining ingredients. In a big skillet, sauté garlic, onion, zucchini, bell peppers and basil in olive oil. Season with salt & pepper. When potato & eggplant mixture is done, add to pan with other vegetables & cook for several minutes more.
In a small skillet, heat 1/4" olive oil. Add grape tomatoes & sauté briefly. Add tomatoes to the other vegetables; stir in & serve. |
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