Roasted Vegatables
Source of Recipe
Frances Mehner
Recipe Introduction
Prep and cook time: about 1 hour and 20 minutes
Makes: 6 to 8 servings
List of Ingredients
1 eggplant (1 pound)
2 pounds crookneck or pattypan squash
3 red bell peppers (8 ounces each)
2 fresh rosemary sprigs (5 inches each) or 1 teaspooon dried rosemary.
2 pounds red thin-skinned potatoes (2 inches wide)
1/3 cup olive oil
about 1/2 teaspoon salt
about 1/4 teaspoon pepperRecipe
1. Rinse eggplant, squash, bell peppers, and rosemary sprigs. Scrub potatoes. Trim and discard ends of eggplant and squash. Stem and seed bell peppers. Cut eggplant, squash and bell peppers. Cut eggplant, squash and bell peppers into 1 1/2-inch chunks and potatoes into halves. Combine vegetables, rosemary, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in an 11 by 17-inch roasting pan (2 to 2 1/2 in. deep); mix well.
2. Bake in a 400 regular or convection oven, stirring occasionally, until potatoes are browned and tender when pierced, about 1 hours. Mound on a large platter. Add more salt and pepper to taste.
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