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Marinated Roasted Vegetables
Contributed by: Melinda
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- 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
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