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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from Grandma's 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:  
4 Tbsp. olive oil or as needed
1 large red onion, in 1/4 in. slices
3 Tbsp balsamic vinegar
6/7 plum tomatoes in 1/4-1/2 in. slices
3 large basil leaves in 1/4-1/2 in. slices
Salt and pepper as needed
1 large eggplant, peeled in 1/4-1/2 in. slices
1/2 medium red pepper in strips
1/2 yellow pepper in strips
Rosemary and thyme sprigs
Directions:
Directions:
1. In 9 x 13 baking dish, spread layer of olive oil. Separate onion slices into rings and layer over bottom of dish. Brush rings with thin layer of vinegar and drizzle with olive oil. Layer tomatoes over onion. Brush with vinegar and olive oil. Sprinkle with basil and salt and pepper.

2. Bake in preheated 450 degree oven for 30 minutes. Remove from oven. Add layer of eggplant. Cover with pepper strips. Brush with remaining vinegar and olive oil. Top with rosemary and thyme. Season to taste.

3. Return to 450 degree over for 30 minutes. Serve hot or at room temperature.

 

 

 

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