Recipe

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CHARRED PEPPERS AND ROASTED EGGPLANT

  • Serves 6
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 25 minute(s)
Ingredients:
1 medium eggplant (about 1 lb.), peeled and cut into 1-inch slices
2 large red bell peppers, quartered
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1 Tbsp. Bertolli® Extra Virgin Olive Oil
1 tsp. chopped fresh oregano or thyme leaves
Directions:

Preheat oven to 400°. In large roasting pan, arrange eggplant and red peppers. Season with salt and black pepper; toss to coat.   Roast, turning occasionally, 20 minutes. Continue roasting 5 minutes or until vegetables are tender and lightly brown. On serving dish, toss vegetables with Olive Oil, then sprinkle with oregano.