Marinated Roasted Vegetables Recipe

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Easy Beans

Marinated Roasted Vegetables

Contributed by: Melinda

4 large red bell peppers
1 firm, medium eggplant
1 bunch fresh asparagus
Olive Oil
Lemon Caper Viniagrette
Salt & Pepper

Wash and dry vegetables
Cut peppers in half and remove stems, seeds and membranes
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.
Remove hard ends from asparagus spears
Rub olive oil inside and out of pepper halves
Place on a baking sheet in a 450 oven until skins have blackened (Alternatively, char the peppers over a flame until blackened.)
Place pepper halves into a bowl and cover with plastic wrap.
Wipe excess salt and moisture from eggplant slices. Rub both sides with olive oil and place on a baking sheet in 450 oven until cooked and slightly browned - remove from tray and set aside
Rub asparagus spears with oil and place on baking sheet in oven until cooked - remove and set aside
Remove plastic wrap from peppers and peel off blackened skins - slice into 1/2 inch by 2-3 inch strips
Cut eggplant across into 1/2 inch strips
Cut asparagus spears in half
Place in a shallow serving dish and drizzle with viniagrette
Sprinkle with salt and pepper
Serve warm or at room temperature

This is nice served over the Lemon Basil Couscous

Questions about this recipe?