Roasted Eggplant, Red Peppers & Olives
1 medium eggplant, about 1 lb/ 500g, peeled & cubed
1 medium red bell pepper, cut into chunks
1 small onion (or ½ cup) sliced
1 cup sliced fresh mushrooms
1 cup Greek olives (kalamata)
1 large clove garlic, finely chopped
½ tsp oregano
2 Tbsp chopped fresh parsley
1 Tbsp balsamic vinegar
salt & pepper to taste
½ cup x.virgin olive oil
place vegetable chunks and olives in a large bowl.
sprinkle herbs, salt & pepper, balsamic vinegar and olive oil over all, and toss to combine. spread vegetables in a greased, shallow baking pan.
400°F for 35 to 40 minutes, stir halfway through.
serve with freshly grated romano or parmesan cheese if desired.
makes 6 servings
per recipe - calories: 1310
Carbs: 44g / Fiber: 16g / 28g ECC
per serving - calories: 218
Carbs: 7.3g / Fiber: 2.7g / 4.6g ECC
October 2001 - Let's Talk About Our Favourite Vegetable Recipe Post"