Eggplant
Roasted Summer Vegetables
Posted by Carole Koch
Use many of this week’s vegetables in one terrific dish! Serve as a side, as a main dish over pasta or rice, or chilled as a salad with feta cheese.
Prepare 8 to 10 cups of any combination of the following fresh vegetables, cutting into bite-size pieces for even cooking time:
Eggplant
Sweet pepper
Fennel
Summer squash (any variety)
Onions
Potatoes
Carrots
Tomatoes
Mushrooms
Toss with 3/4 cup Italian or vinaigrette salad dressing. Spread in a thin layer on baking sheet and bake in preheated 425 degree F. oven for 20 minutes, stirring occasionally. Serve topped with fresh basil, if desired.
Serves 8 as a side or 4-6 as a main dish.
Adapted from “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press, 2005.