Click for Cookbook LOGIN
"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Roasted Vegetable Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Roasted Vegetable is from The DeLotell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup olive oil, divided
2 medium eggplants, cut in ¼ in slices
2 red and 2 green bell peppers, seeded and cut into 1" stripes
4 russet potatoes, peeled and cut into ¼" slices
Sea salt
4 plum tomatoes, halved and greated, discarding skin
20 fresh thyme sprigs
20 fresh rosemary sprigs
4 garlic cloves, peeled, crushed and split
Directions:
Directions:
Preheat over to 375º. Cook vegetables in batches, using 1 to 2 tbsp hot oil per batch, in large skillet over medium high heat for 1 minute on each side. Arrange single layer of potatoes in a lightly greased 2 qt. baking dish; seasoned with salt. Top with 1 tbsop tomatoes and 2 to 3 small sprigs each of thyme and rosemary. Repeat process using remaining vegetables and herbs.
Tuck garlic among vegetables layers. Drizzle with remaining olive oil. Bake 30 minutes. Serve immediately.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

52W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!