Roasted Eggplant, Green Beans, and Tomatoes

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Ingredients:

8 oz (approximately 2 cups snapped) fresh green beans, ends trimmed, then snapped in half
3 medium tomatoes, left unpeeled and cut into large 1 inch pieces
1/2 onion, cut into 1 inch pieces, the layers separated
2 bell peppers, deseeded, deveined, and sliced into 1 inch pieces
2 banana peppers, deseeded, deveined, and sliced into 1 inch pieces
1 t ground garlic
1/8 t black pepper
1/2 t dried basil
1/4 t dried oregano
Hot red pepper flakes, to taste
2 T olive oil
2 Japanese eggplants, peeled and cut into 1 inch pieces
Optional: 1 jalapeno per person, washed, but left whole

Spoon Mage™ Hint:

Vary the amount of each vegetable depending upon what is available in your garden or store.

If you prefer green beans to be on the soft side, steam them a few minutes and toss the hot beans with the vegetables right before roasting.

Cherry tomatoes, left whole, are a wonderful substitute for regular chopped tomatoes. Use a good handful or two.

Japanese eggplants are milder in flavor than regular globe eggplants. They also have thinner skin as well as fewer seeds! Try them; they are wonderful when prepared this way. If you enjoy the flavor of eggplant skin, do not bother to peel them, just cut into chunks

If not everyone in the family loves spicy food, make a little foil bed with sides raised just a bit and place the seasoned and oiled jalapenos inside. Position the foil to the center of the roasting pan. You still get roasted hot peppers, and nobody else has to worry about the heat.

Directions:

Preheat the oven to 425°F

Prep all the veggies except the eggplant. Measure the dry seasonings.

Toss the green beans, tomatoes, onion, and peppers (including the whole jalapenos) with the seasonings.

Drizzle with oil and toss until all the veggies are coated.

Right before roasting, peel, slice, and toss the eggplant into the vegetable mixture.

Spread the seasoned veggies in a large roasting pan that has been sprayed with a non-stick spray.

Roast for about 30 minutes or until the veggies blister and the beans are crisp tender. Stir once, after 15 minutes.

A longer roast simply means more delicious browning action will take place. The beans take the longest to cook, so taste one after 30 minutes.

Delicious as a side dish or served over brown rice or spaghetti squash.

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