SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
ROASTED PEPPER AND EGGPLANT MARINARA
Provided by Rachael Ray : Food Network
Time 2h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Char the skins of sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Cover the charred peppers and cool, peel, and seed. Reserve.
- Preheat the oven to 425 degrees F.
- Cut head garlic to expose the cloves, dress in extra-virgin olive oil and season with salt and pepper. Press the garlic into the chopped rosemary and coat the cut cloves. Wrap the garlic up in foil and roast 40 to 45 minutes, until soft but still moist.
- Halve the eggplant lengthwise and brush with extra-virgin olive oil. Season the eggplant with salt and pepper and place cut-side down on baking sheet and roast to very tender, 30 to 40 minutes. Cool the eggplant until easy to handle, then scoop the flesh away from skins and add to a food processor with roasted garlic and roasted sweet and hot peppers, then puree.
- In saucepan, heat the stock and tomatoes. If the tomatoes are whole, break them up. Stir in the eggplant-pepper mixture and add basil and oregano, salt, and pepper, to taste.
- Simmer sauce to combine flavors then cool and store for make-ahead meal.
- Reheat over medium heat.
- Boil long, curly pasta in salted water to al dente, toss the pasta with sauce and serve with cheese and a sprinkle fresh parsley.
ROASTED EGGPLANT AND RED PEPPER GRATIN
Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin will be watery. I recommend roasting the vegetables several hours or a day before you wish to make this. Adding cooked rice to the mixture will result in a firmer gratin.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 2h30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Cut eggplant into small dice (1/2 to 3/4 inch) and toss with salt to taste. Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface. Transfer to a bowl and toss with 1 tablespoon of the olive oil.
- Line a baking sheet with foil and oil the foil with olive oil. Lay the diced eggplant on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots. Remove from oven and carefully fold foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that eggplant is hermetically sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes. Carefully remove from the foil. Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.
- Preheat oven to 350 degrees. Oil a 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium size skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant. Remove from the heat.
- If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot. Whisk eggs in a large bowl. Whisk in milk and salt and pepper to taste. Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well. Stir in cheese and optional rice and combine well. Scrape into prepared baking dish.
- Bake 35 to 40 minutes, until lightly browned. Remove from oven and allow to sit for 10 minutes before serving.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 494 milligrams, Sugar 7 grams, TransFat 0 grams
EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
- Brush eggplant slices with olive oil to coat thinly.
- Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
- Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g
OVEN ROASTED PEPPERS AND EGGPLANT
When I was growing up it seemed that everything was simple. My mother would go outside and pick a few things in the garden and a delicious meal was prepared. Zucchini flowers, peppers, tomatoes, fresh basil. I think you get the idea. These were much simpler times and quite frankly, the place I go in my heart to find...
Provided by Catherine Cappiello Pappas
Categories Roasts
Time 1h
Number Of Ingredients 17
Steps:
- 1. Preheat Oven 350 degrees: In a baking pan combine all of the above ingredients. (Not the Dressing.) Bake for approximately 50 - 55 minutes until the veggies are tender. When the veggies are slightly cooled, combine the ingredients for the dressing and mix into the veggies. Serve with a good Italian or French bread and a good piece of cheese.
OVEN ROASTED PEPPERS AND EGGPLANT RECIPE - (4.3/5)
Provided by ladygourmet
Number Of Ingredients 17
Steps:
- Preheat Oven 350 degrees: In a baking pan combine all of the above ingredients. (Not the Dressing.) Bake for approximately 50 - 55 minutes until the veggies are tender. When the veggies are slightly cooled, combine the ingredients for the dressing and mix into the veggies. Serve with a good Italian or French bread and a good piece of cheese.
OVEN ROASTED BELL PEPPERS RECIPE
These oven roasted bell peppers are amazing! So easy to make, healthy and delicious!
Provided by MelanieCooks.com
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the oven to 450F. Line a baking sheet with parchment paper.
- Cut the bell peppers into quarters lengthwise and remove the seeds and membranes.
- Put the bell pepper wedges in a bowl and pour olive oil over them. Toss with your hands so the peppers are coated with oil.
- Put the bell peppers on a baking sheet in a single layer. Sprinkle with salt, pepper and oregano.
- Put the peppers in the oven and bake for 20 minutes.
OVEN ROASTED RED BELL PEPPER AND EGGPLANT
Make and share this Oven Roasted Red Bell Pepper and Eggplant recipe from Food.com.
Provided by Girl from India
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C.
- Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
- Drizzle the oil and sprinkle the seasonings over the vegetables.
- Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
- Sprinkle the fresh herbs if you are using them.
- Serve.
Nutrition Facts : Calories 78.4, Fat 3.8, SaturatedFat 0.6, Sodium 4, Carbohydrate 11.4, Fiber 5.9, Sugar 5.7, Protein 2
HOW TO ROAST BELL PEPPERS
Four easy methods for roasting bell peppers with a step-by-step photo tutorial and instructional video.
Provided by Tori Avey
Categories Appetizer
Time 1h
Number Of Ingredients 13
Steps:
- This is my preferred method for roasting peppers, because you can roast several peppers at once. Preheat oven to 400 degrees. Brush a baking sheet lightly with olive oil. Lay peppers on their sides, stems pointing sideways.
- Put baking sheet in oven and allow peppers to roast for 20 minutes.
- Remove baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes.
- Check to make sure peppers have fully roasted. The skin should be charred and soft, and the peppers should look slightly collapsed. If they don't look ready, let them roast for a few more minutes. When they're done, remove baking sheet from oven.
- You can also use your oven broiler to roast the peppers, which is a faster process that chars them more than regular oven roasting. While it goes faster, you also have to watch it carefully, as the peppers will need frequent turning during the process. If you wish to broil the peppers, I suggest placing the rack in the upper third of the oven so there is 8-9 inches between the broiling element and the peppers. That way, the peppers will be able to soften as they char. When they're too close to the broiler, they will char before they're cooked, which means the flesh won't soften and they'll be harder to peel.
- Preheat broiler to high and place the peppers below the broiler.
- Let them roast for 20-25 minutes, giving a quarter-turn every 5 minutes, until the peppers are charred, soft and collapsing. The broiler will char them quite a bit, the skin will be very black and crispy-- don't worry, you're going to peel it off anyway. Remove from the oven.
- Proceed to instructions for "Steaming Your Peppers."
- I typically use this method when I only have one or two peppers to roast. It's messier than the oven method, but it produces a very smoky rich flavor. There are a couple of ways to roast peppers on the stovetop - on a gas flame, or on a grill pan. If roasting directly on a gas stovetop, you may wish to cover parts of your heating element with foil to protect it from spills.
- Turn your gas stovetop flame to medium. Place pepper on the grate directly over the top of the gas flame. Let it roast for 20-25 minutes. Use a pair of tongs to give the pepper a quarter turn every 4-5 minutes.After 20 minutes, use tongs to gently squeeze the pepper. If the pepper is soft and easily yields to the tongs, it is ready. If the pepper still feels somewhat firm, let it continue to roast for a few more minutes until it softens.
- Remove pepper from the stovetop. Proceed to instructions for "Steaming your Peppers."Prepare grill pan according to instructions. My pan requires a bit of water to be placed in the circular chamber. Preheat grill pan over medium heat; brush lightly with oil if it is recommended for your pan. Place pepper on the preheated pan.
- Roast the pepper for 20-30 minutes, giving a quarter turn with a pair of tongs every 5 minutes or so, until the pepper is charred and collapsing. Check water level about halfway through cooking if your grill pan requires it. Skip to instructions for "Steaming Your Peppers."
- I tend to use this method during the summer when we're using our gas grill a lot. Roasting over an open flame produces a great smoky flavor. Be sure to wear a protective oven mitt. Place peppers on the open grill over a medium flame. Let them roast for 15-20 minutes, using tongs to give them a quarter turn every few minutes, until the peppers are charred, soft and collapsing.
- You can also use a kitchen/bruleé torch to char your peppers, but it's a slow process. Using a grill or gas flame is more efficient.
- Once you have roasted your peppers, you will need to steam them. This process will help you peel the tough skin from them more easily. There are a few ways to steam the peppers. I like to place the roasted peppers on a flat, smooth surface like a cutting board, then invert a large bowl over the top of them. The bowl traps the steam inside. Steam for 15 minutes.Alternatively, you can place the peppers in a paper bag and seal the top by rolling it closed. I prefer using the bowl method. Whichever method you choose, steam the peppers for about 15 minutes.
- Once you have roasted your peppers, you will need to seed and peel them. This is kind of a messy process, but it's well worth the effort. Note that some people like to seed their peppers before roasting. When I have tried this in the past, the results are never as good as when I keep the whole pepper intact during roasting-- I recommend roasting the peppers whole and seeding after the roast.
- Slice the pepper vertically from top to bottom and lay the pepper open so it becomes one long strip. Pull the stem from the top of the pepper. The stem and a clump of seeds should loosen easily. Use a towel or paper towel to wipe off any loose seeds that remain inside the pepper.
- Flip the pepper over to reveal the skin side. Strip off the charred skin. If you want a more charred flavor, you can leave a few small blackened bits on the skin.
- Alternatively, you can seed and skin the pepper under running water, which will make it easier to get the pepper flesh clean. I prefer not to do this, because I feel the pepper loses some flavor in the process-- but if you're in a hurry and don't want to mess up your hands too much, it will speed things up.Once you've peeled and seeded your peppers, you'll end up with soft, sweet, tasty pepper flesh.
- Roasted peppers can be used in a variety of recipes, or snacked on as-is dressed with salt and pepper. They can be added to stews and pasta sauces or chopped into salsa. They can even be mixed with fresh basil and olive oil to create a peppery bruschetta. I have many recipe ideas on my website, just search Roasted Bell Peppers for ideas. Enjoy!
Nutrition Facts : Calories 36 kcal, Carbohydrate 7 g, Protein 1 g, Sodium 4 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ROASTED EGGPLANT AND BELL PEPPER SALAD
What do you need to make a nice, savory salad? Just a few veggies, roasted into the oven. We've thought of eggplant, bell pepper, and we've mixed them with a delicious balsamic dressing, flavored with a touch of garlic.
Provided by Vlad Popa
Categories dairy-free, Fruit & vegetables, gluten-free, low calorie, nut-free, Salad, salty, vegetarian
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 360 degrees F/180 degrees C.
- Slice the eggplant into round slices, around 0.5 inches (1.2 cm) thick.
- Line a baking tray with parchment paper.
- Lay the eggplant and bell pepper slices in the tray. Season with salt and drizzle the veggies with olive oil.
- Slide the tray into the oven for the next 35 minutes.
- Add the balsamic and white wine vinegar in a small bowl. Season with salt, pepper, and mix.
- Add the sliced veggies in a large bowl. Add the garlic cloves and dressing.
- Mix everything until smooth.
Nutrition Facts : Calories 131 calories, Protein 4 grams, Fat 3 grams, Carbohydrate 25 grams
HOW TO COOK EGGPLANT: OVEN ROASTED EGGPLANT RECIPE
Learn how to cut eggplant and how to roast eggplant slices in 3 EASY steps! This oven roasted eggplant recipe makes the perfect healthy side dish.
Provided by Maya Krampf
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.
- Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
- Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.
Nutrition Facts : Calories 178 kcal, Carbohydrate 13 g, Protein 2 g, Fat 13 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
EASY BAINGAN BHARTA (OVEN ROASTED/BROILED EGGPLANT CURRY)
Baingan Bharta is a prized Indian and Pakistani (Punjabi) dish. It consists of roasted eggplant in a delicately spiced dry curry. This recipe includes instructions on how to broil it in the oven, plus some essential tips on how to get it to taste amazing!
Provided by Izzah Cheema
Categories Main Course Side Course Side Dish
Time 50m
Number Of Ingredients 16
Steps:
- Set your oven rack so that your eggplants will be as close as possible to the heat source. Use a fork or knife to poke holes throughout the eggplant to prevent it from bursting in the oven.
- Preheat your broiler on High (550 degrees F/287 C). Line a sheet pan with aluminum foil for easy cleanup. Roast the eggplants for about 30 minutes, turning midway. The skin will blacken and the eggplant may burst a little.
- Once the eggplant cools down (you can place it in a bowl of water to speed this up) peel the blackened skin, remove the stem and coarsely mash its flesh. I like to do this using the "pulse" function of my food processor. Set aside.
- Heat ghee and oil in a skillet a little over medium heat and add the cumin seeds. They will start to sputter. Immediately add the onion and sauté for 5-8 minutes, or until slightly golden. Add the garlic and ginger and continue to sauté until the raw smell disappears, or about 20 seconds. Add the tomatoes and cook until they're soft and the oil starts to leave the sides, about 5 minutes. Add a bit of water (if needed so the spices don't get burnt) and add the salt, paprika, red chili, and turmeric.
- Add the mashed eggplant and green chili peppers and cook, stirring often, until it is well cooked and becomes mushy like a purée, about 8-10 minutes. Taste and add oil, salt or paprika (for more color) as needed.
- Turn off the heat. Stir in the chopped cilantro leaves. Sprinkle lemon juice and garam masala over it. Serve with naan, roti or other bread. I like to eat it with some yogurt on the side to add some coolness to the dish.
Nutrition Facts : Carbohydrate 18 g, Protein 2 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 380 mg, Fiber 4 g, Sugar 9 g, Calories 294 kcal, ServingSize 1 serving
ROASTED EGGPLANT AND PEPPERS
Make and share this Roasted Eggplant and Peppers recipe from Food.com.
Provided by MMTRIP
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Place eggplant, peppers, and onion in a nonstick baking dish.
- Drizzle with oil.
- Bake for 20 minutes, basting frequently.
- Arrange on a serving dish and garnish w/ basil.
Nutrition Facts : Calories 179.8, Fat 14, SaturatedFat 2, Sodium 5.5, Carbohydrate 14.3, Fiber 6, Sugar 7.1, Protein 2.2
ROASTED PEPPERS, ONION, AND EGGPLANT
Categories Onion Vegetable Side Roast Vegetarian Eggplant Bell Pepper Winter Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Place whole peppers in one third of an oiled, large 1-inch-deep baking pan. Brush cut sides of eggplants with 1/2 tablespoon oil and arrange next to peppers in pan. Toss onion with 1 tablespoon oil and spread in remaining third of pan.
- Roast vegetables, turning peppers occasionally, until skins of peppers blister on all sides, about 40 minutes. Transfer peppers to a bowl, cover, and let steam 10 minutes. Continue roasting eggplants and onion until tender and browned, 20 to 30 minutes more, and keep warm, covered.
- Peel peppers and cut into 1/2-inch-thick strips, discarding stems and seeds. Season vegetables with sea salt and pepper. Serve eggplants topped with peppers and onion. Drizzle with remaining oil and season with sea salt.
ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
- For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
- For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
- For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
- Preheat the broiler.
- Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.
HOW TO ROAST WHOLE EGGPLANT IN OVEN
Learn how to roast a whole eggplant in the oven to use in recipes like karniyarik (Ground Beef Stuffed Eggplants, Baba Ganoush, or Baingan Bharta.
Provided by Aysegul Sanford
Categories Side Dish
Time 55m
Number Of Ingredients 1
Steps:
- Heat the oven: Pre-heat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set it aside.
- Rinse and dry: Wash eggplants under cold running water. Dry with a paper towel or a clean kitchen towel. There is no need to peel the eggplants for this method.
- Poke Holes: Using a fork or tip of a sharp knife, poke 7-10 ¾-inch holes throughout each eggplant. This is a crucial step to prevent the eggplant from exploding and creating a mess in your oven.
- Arrange: Place eggplants on the sheet pan on a single layer and transfer them into the preheated oven.
- Bake in the oven: Roast until they are burst, collapsed, and softened making sure to turn them every 20 minutes. This process should take about 50-60 minutes depending on the size of your eggplants.
- Allow them to cool: Remove from the oven and let them cool before using in your recipe.
Nutrition Facts : Calories 1 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROASTED EGGPLANT AND ZUCCHINI
Roasted Zucchini and Eggplant, a tasty oven-baked vegetable recipe with only 5 ingredients and ready in 30 minutes. Enjoy as a side dish, on top of rice, or combined with a salad!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Slice the top and bottom off the eggplant, then stand the vegetable up and cut into 1-inch slices lengthwise. Then cut the eggplant slices into 1" cubes.
- Season vegetables: Place sliced zucchini and eggplant on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Nutrition Facts : ServingSize 1 serving, Calories 84 kcal, Carbohydrate 12 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 21 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 4 g
ROASTED EGGPLANT AND RED PEPPER TOPPING
Categories Condiment/Spread Pepper Vegetable Roast Cocktail Party Eggplant Winter Gourmet
Yield Makes 6 servings (as part of assorted crostini)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Toss vegetables with oil, salt, and pepper in a bowl, then spread in an oiled large shallow (1-inch-deep) baking pan. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes. Cool in pan on a rack, then coarsely mash with a potato masher and stir in basil.
More about "oven roasted peppers and eggplant food"
BAKED EGGPLANT, ONE OF OUR DELICIOUS VEGETARIAN RECIPES.
From cookingnook.com
Cuisine ItalianTotal Time 45 minsCategory Side DishCalories 38 per serving
- Place both the eggplant and peppers on a baking sheet. Bake in a preheated 400°F (200°C) oven for about 30 minutes or until the eggplant is tender and the peppers are charred. (Watch closely as the peppers may be cooked before the eggplant.)
- Remove the skin from the peppers (and from the eggplant if you wish). Cut the eggplant into chunks and cut the peppers into thin slices.
- Combine the lemon juice, vinegar, oil, garlic, salt and pepper. Pour over the vegetables and stir. Cover and refrigerate for several hours to meld the flavors.
OVEN ROASTED EGGPLANT (AUBERGINE) | RECIPETIN EATS
From recipetineats.com
5/5 (47)Category Sides, VegetablesCuisine WesternEstimated Reading Time 7 mins
- Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface).
- Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
- Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
ROASTED EGGPLANT, TOMATOES AND PEPPERS - JESSICA SEINFELD
From jessicaseinfeld.com
Servings 4Total Time 1 hr 10 mins
10 BEST OVEN BAKED EGGPLANT RECIPES - YUMMLY
From yummly.com
ROASTED EGGPLANT, ZUCCHINI, PEPPER & FETA BAKE | OLDWAYS
From oldwayspt.org
ROASTED EGGPLANT CAPONATA RECIPE - KATE WINSLOW | FOOD & WINE
From foodandwine.com
Servings 6-8Total Time 1 hr
- Preheat the oven to 425°. Toss the eggplant with 4 tablespoons olive oil in a large bowl, and season with salt and pepper. Arrange the eggplant on a baking sheet in 1 layer and roast until browned and tender, flipping halfway through, about 25 minutes. Let cool.
- Meanwhile, cook the celery in a small pot of boiling water until crisp-tender, about 3 minutes. Drain and rinse under cold running water until cooled. Drain well, and set aside.
- Heat the remaining 2 tablespoons olive oil in a large skillet over moderately high heat. Add the onion and cook, stirring occasionally, until just golden, about 5 minutes. Add the olives, capers, reserved celery, tomato sauce, sugar, vinegar and salt to taste. Gently stir in the eggplant, being careful not to break up the pieces. Simmer for 2 to 3 minutes, then transfer to a large bowl or platter and cool.
OVEN ROASTED EGGPLANT - LOW CARB PALEO GLUTEN-FREE - JOY ...
From joyfilledeats.com
5/5 (7)Total Time 25 minsCategory Main CourseCalories 79 per serving
- Slice the eggplant into even 1/2 inch thick slices. Sprinkle a cookie sheet or cutting board with 1 tsp of salt and then place the eggplant slices on the salted surface. Sprinkle 1 tsp of salt on top of the eggplant slices in an even layer and let them sit for 10-15 minutes. The salt will draw out excess moisture.
- Add all of the glaze ingredients into a sealable jar. Shake for 30 seconds until all ingredients are combined (should be a salad dressing like consistency).
EASY OVEN ROASTED EGGPLANT RECIPE - SAVORY SPIN
From savoryspin.com
4.6/5 (38)Total Time 35 minsCategory Healthy RecipesCalories 180 per serving
- Lightly rinse and dry the eggplant and then chop them into 1/2 or slices. Cut the slices into 4 or 6 so you have bite sized chunks and place eggplant chunks in a heap on a lined baking tray. (I used a silpat to line the tray)
- In a separate bowl, mix the oil, coriander, smoked paprika, turmeric, and chili powder together. Then pour this spiced sauce over the eggplant.
- Using your hands or a spoon, toss the eggplant so the chunks are coated well with the sauce. Spread out the eggplant chunks on the sheet pan and place in the oven.
OVEN ROASTED VEGETABLES RECIPE - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.6/5 (43)Total Time 45 minsCategory Side DishCalories 263 per serving
- Preheat over to 425F. Line a large rimmed sheet pan with foil and spray well with oil. Use 2 pans if needed.
- PREPARE VEGETABLES/APPLES: In a large mixing bowl, add oil, salt, pepper and rosemary. Add sweet potatoes, onion, peppers, eggplant and apples to the bowl and toss to coat well. Spoon onto the pan in a single layer. If you have too much for a single layer, use two pans.
- ROAST: Roast for 20 minutes. Turn veggies over. Increase heat to 450F. Roast another 10-15 minutes until slightly browned and caramelized. Sprinkle with chopped parsley or chives if desired. Serve immediately.
ROASTED EGGPLANT & PEPPER WITH GRITS ... - EAT SIMPLE FOOD
From eatsimplefood.com
Reviews 2Category Main DishCuisine InternationalTotal Time 1 hr 15 mins
- Make Polenta/Grits: In a pot combine: water, nutmeg, and a pinch of salt. Bring to a boil. Slowly whisk in the grits and reduce heat. Cook ~ 25-45 minutes or according to package instructions. Cooking polenta/grits is sticky business- don’t forget to stir often or it will clump & burn like cream of wheat. Add more water or milk if it starts to thicken up (it’s rather notorious for that). Really don’t care about fat/calories? Add some butter or cheese to the mix.
- Slice or dice 2 medium eggplant. Toss with 3 Tbsp e.v. olive oil (eggplant LOVES oil so don't be shy), 1/4 tsp sea salt, pinch pepper, 1 1/2 tsp chopped rosemary . Line a baking sheet with aluminum foil and give it a light layer of e.v. olive oil love. Throw the mixture on in a single layer and roast for ~20-25 minutes or until eggplant is soft and beginning to caramelize, turning once.
- Slice red peppers and toss with ~2 Tbsp e.v. olive oil, pinch sea salt, pinch pepper & 1 1/2 tsp chopped rosemary. Throw the mixture on in a single layer and roast for ~8-12 minutes or until red pepper is soft and beginning to caramelize. When done toss with eggplant.
OVEN ROASTED PEPPERS AND EGGPLANT RECIPE BY CATHERINE ...
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