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Oven-Roasted Peppers and Eggplant

This healthy recipe comes from NDSU Extension Service.

Ingredients

• 4 bell peppers, various colors (about 1½ pounds)

• 1 large eggplant (about 2 pounds)

• 6 Roma tomatoes, seeded and chopped

• ¼ cup olive oil

• ½ cup freshly grated Parmesan cheese

• 1 tablespoon dried basil, crumbled

• 1 teaspoon dried oregano, crumbled

• ½ teaspoon dried thyme, crumbled

• 4 cloves garlic, minced

• 1 tablespoon red wine vinegar

• salt and freshly ground black pepper to taste

Directions

Wash peppers, eggplant and tomatoes. Remove the core, seeds and membrane from peppers

and cut into 1-inch pieces. Peel eggplant, cut off and discard a 1-inch slice from the top and

bottom. Cut peeled eggplant into 1-inch cubes. Place pepper and eggplant pieces on a baking

sheet that's been sprayed with vegetable oil. Drizzle olive oil over pepper and eggplant pieces

and mix well so all are coated with oil. Place baking sheet on center rack in oven heated to 350

F. Bake, turning every 15 minutes, for about an hour, or until vegetables are evenly cooked.

Meanwhile, cut tomatoes in half, scoop out and discard as many seeds as possible and then

chop. Set aside. When peppers and eggplant are cooked, remove from oven and allow to cool

for a few minutes on the baking sheet. In a 3-quart serving bowl, gently toss the peppers and

eggplant with the tomatoes, cheese, herbs, garlic and vinegar. Season to taste with salt and

pepper and toss again. Serve warm with lightly toasted slices of French or Italian bread.

Makes 8 servings.

Per Serving: about 150 calories and 9 grams (g) of fat.

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