1 T fresh parsley, chopped
3 T olive oil
black pepper to taste
1 medium eggplant (3 cups), cubed, leave the skin on
1 cup zucchini (green, yellow, or mixed) chopped
1 red bell pepper (or orange), seeded and chopped
4 banana peppers (hot or mild), seeded and chopped
1 green bell (or 3 Serrano peppers), seeded and chopped
1 large sweet onion (or two small), chopped
1 head garlic, cloves separated, peeled, and sliced into several pieces
1 T lemon juice, fresh squeezed
2 tomatoes, chopped
Spoon Mage™ Note:
If you use a smaller pan than specified, and the veggies are in layers, add another 10 minutes of roasting time to the first round, then another 10-20 minutes for the second roast time.
Prep the eggplant right before tossing with the oil in order to minimize discoloration from exposure to air.
If you have super-tasters at your table who simply cannot stand nutritious eggplant skin, try making this dish with Japanese eggplants. The skin is thin and so mild everyone will enjoy the goodness.
Preheat oven to 450°F. Coat a 15x10x1 inch baking pan with cooking spray.
In a small bowl, combine the parsley, olive oil, and fresh cracked black pepper.
Chop the eggplant, zucchini, peppers, and onion into chunks about 1 inch in diameter. Place in a large bowl.
Slice the garlic and add it to the bowl of veggies.
Toss veggies with the seasoned oil. If you were over generous with the veggies, you may need another tablespoon of olive oil. Everything should be lightly coated – not drenched.
Pour the veggies into the prepared roasting pan.
Roast, uncovered, for 20 minutes or until vegetables are lightly browned.
Stir in the tomatoes and lemon juice. And you thought I forgot the tomatoes and lemon juice!
Return to the oven and roast until tomatoes are very soft, starting to brown and exude their juices – approximately 20 more minutes.
Turn out into a pretty bowl and enjoy.