Roasted Mixed Vegetables

1. 1

   Put all the vegetables, whole and unpeeled, on a sheet of foil on a baking sheet in a preheated 400F oven.

2. 2

   Roast for 1 hour, or until all the vegetables are softthe eggplants should be very soft and the skin of the peppers blackened and blistered.

3. 3

   When cold enough to handle, peel the vegetables (for peeling peppers, see page 84).

4. 4

   Press the eggplants very gently in a colander to remove some of their juices, and cut into large pieces.

5. 5

   Cut each pepper into 4 strips.

6. 6

   Cut the onions in half.

7. 7

   Put all the vegetables in a baking dish and sprinkle with oil, salt, and pepper.

8. 8

   Mix gently and roast at 400F for a further 1/2 hour, or until nicely browned.

9. 9

   Serve hot.

No additional tips available.