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Oven Roasted Red Bell Peppers and Eggplant

Posted Sep 13 2008 11:45pm

Lightly flavoured red pepper and brinjal slices

Serves 4
Time required -20 minutes

You will need

2 ( 150 g ) red bell peppers, quartered, destemmed and deseeded

1 medium or 2 small ( 200 g ) eggplants, cut into 2.5 cm wedges
1 tablespoon ( 15 ml ) olive oil
Salt and freshly ground black pepper to taste
1 teaspoon ( 5g ) fresh thyme or oregano leaves ( optional )


Heat oven to 200 * C. Arrange red pepper and eggplant wedges in a large roasting pan. drizzle with the oil and sprinkle with salt and pepper; toss to coat.
Roast the vegetables, turning often with a spatula, until the edges are browned and vegetable are tender. sprinkle herbs, if using.
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