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Roasted veggie dish

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I haven’t posted a recipe in a few days, so here is another great  veggie dish that frequently appears at dinner during the summer.

Top, tail and slice an eggplant/aubergine lengthwise and then into long, thin pieces.  Core, seed, and thinly slice  a few peppers/ paprikas as well (any color you have is fine).  Finally, peel, halve and thinly slice whatever medium-sized onion you have about.  If you really like onion, feel free to slice and add more.

Take a baking tray or pyrex dish and oil it well with olive oil.  Dump all the veggies on top and swish them around in the oil until they are well-coated.  Rearrange them so they are all touching the bottom of the pan (more or less) and sprinkle with salt and pepper.  Bang into a hot oven (400 F/ Gas Mark 6/ 200 C) uncovered on the top shelf until veggies are roasted, which usually takes the better part of an hour.  You can do this at a higher temperature for a short time, but I always seem to burn them that way.

When the veggies are done roasting, dump them into the serving dish, sprinkle with more olive oil, and add more salt and pepper if necessary.  These can be eaten hot, room temp, or cold.  Whatever leftovers we have I just put in the fridge and then serve as is the next day, so I make as much as I can at once.  I also make this when the oven is on for other reasons, but it helps if the oven is quite hot.

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About Kara

I am what happens when you combine a WWII enthusiast, an environmentalist and a frugal celiac/coeliac.

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