Roasted Red Peppers and Eggplants
Roasted vegetables are delicious and very easy to make. We already have recipes for Roasted Brussels Sprouts and Roasted Cauliflower.
Red peppers and eggplants are also very tasty roasted. Dry rosemary, olive oil, salt and pepper add even more great flavor to the vegetables. They are great as a side dish on their own, or you can add them to couscous, risotto, rice, quinoa or use them in a pasta sauce.
The roasted egg peppers and eggplants will make a great side dish for lamb patties (especially if you make them without pita and the sauce).
Ingredients You Need To Make Roasted Red Peppers and Eggplants:
2 Medium Eggplants
4 Medium Red Peppers
A pinch of Dry Rosemary
Salt
Pepper
4 Tablespoons of Olive Oil
How To Make Roasted Red Peppers and Eggplants:
Wash peppers, cut peppers in halves, clean from seeds and membranes. Chop peppers into small pieces.
Wash and clean eggplants, cut into cubes.
In a bowl combine peppers, eggplants, olive oil, rosemary. Season with salt and pepper and mix.
Preheat the oven to 350F.
Arrange peppers and eggplants in one layer on the baking sheet. Roast for for 20-30 minutes or until they are done.
You can use the roasted red peppers and eggplants in the Quinoa Salad With Eggplants And Peppers.
