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Roasted Vegetable Recipe

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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!

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Contributor:  

Category:
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Ingredients:  
Ingredients:  
1 cup olive oil, divided
2 medium eggplants, cut in in slices
2 red and 2 green bell peppers, seeded and cut into 1" stripes
4 russet potatoes, peeled and cut into " 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 375. 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.

 

 

 

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