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Marinated Roasted Vegetables

What you need

  1. 4 large red bell peppers
  2. 1 firm, medium eggplant
  3. 1 bunch fresh asparagus
  4. Olive Oil
  5. Lemon Caper Vinaigrette
  6. Salt & Pepper

How to make it

  1. Cut peppers in half and remove stems, seeds and membranes
  2. Cut eggplant into 1/4 inch strips lengthwise - salt both sides of each piece and place on a rack over a tray for about an hour to exude juices.
  3. Remove tough ends from asparagus spears
  4. Rub olive oil inside and out of pepper halves
  5. Place on a baking sheet in a 450 oven until skins have blackened (Alternatively, char the peppers over a flame until blackened.)
  6. Place pepper halves into a bowl and cover with plastic wrap.
  7. Wipe excess salt and moisture from eggplant slices. Rub both sides with olive oil and place on a baking sheet in 450º oven until cooked and slightly browned - remove from tray and set aside
  8. Rub asparagus spears with oil and place on baking sheet in oven until cooked - remove and set aside
  9. Remove plastic wrap from peppers and peel off blackened skins - slice into 1/2 inch by 2-3 inch strips
  10. Cut eggplant across into 1/2 inch strips
  11. Cut asparagus spears in half
  12. Place in a shallow serving dish and drizzle with vinaigrette
  13. Serve warm or at room temperature

This is nice served over the Lemon Basil Couscous

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