Roasted Peppers, Onion, and Eggplant

1. 1

   Preheat oven to 400F.

2. 2

   Place whole peppers in one third of an oiled, large 1-inch-deep baking pan.

3. 3

   Brush cut sides of eggplants with 1/2 tablespoon oil and arrange next to peppers in pan.

4. 4

   Toss onion with 1 tablespoon oil and spread in remaining third of pan.

5. 5

   Roast vegetables, turning peppers occasionally, until skins of peppers blister on all sides, about 40 minutes.

6. 6

   Transfer peppers to a bowl, cover, and let steam 10 minutes.

7. 7

   Continue roasting eggplants and onion until tender and browned, 20 to 30 minutes more, and keep warm, covered.

8. 8

   Peel peppers and cut into 1/2-inch-thick strips, discarding stems and seeds.

9. 9

   Season vegetables with sea salt and pepper.

10. 10

    Serve eggplants topped with peppers and onion.

11. 11

    Drizzle with remaining oil and season with sea salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.