Roasted Eggplant, Red Peppers & Olives

By : Doreen

Roasted Eggplant, Red Peppers & Olives

1 medium eggplant, about 1 lb/ 500g, peeled & cubed
1 medium red bell pepper, cut into chunks
1 small onion (or ½ cup) sliced
1 cup sliced fresh mushrooms
1 cup Greek olives (kalamata)
1 large clove garlic, finely chopped
½ tsp oregano
2 Tbsp chopped fresh parsley
1 Tbsp balsamic vinegar
salt & pepper to taste
½ cup x.virgin olive oil
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place vegetable chunks and olives in a large bowl.

sprinkle herbs, salt & pepper, balsamic vinegar and olive oil over all, and toss to combine. spread vegetables in a greased, shallow baking pan.

400°F for 35 to 40 minutes, stir halfway through.

serve with freshly grated romano or parmesan cheese if desired.

makes 6 servings

per recipe - calories: 1310
Fat: 128g
Carbs: 44g / Fiber: 16g / 28g ECC
Protein: 10g

per serving - calories: 218
Fat: 21.3g
Carbs: 7.3g / Fiber: 2.7g / 4.6g ECC
Protein: 1.7g

October 2001 - Let's Talk About Our Favourite Vegetable Recipe Post"