This turned out even more delicious than I hoped. Here's what I did:
1 large eggplant, peeled and cubed
2 medium red bell peppers, in chunks
1/2 large fennel bulb (or 1 medium bulb), in chunks
whole cloves from 2 heads of garlic, peeled
1/4 cup olive oil
Salt and pepper to taste
1/2 cup chopped fresh basil and parsley
Preheat the oven to 400 degrees. Toss all ingredients in a 9x13-inch pan. Roast for 30-40 minutes, stirring occasionally, until vegetables are tender.
I served this over a risotto made with a little more basil and parsley and some Parmesan. Super-delicious. It would probably also be good with pasta, especially if some tomatoes were added to the roasting mix. In that case, I think I would use a larger quantity of herbs.
And the good news with the fennel was that that bulb I got from The Kitchen Garden was so big that I have plenty of leftovers for another meal. Yum!
Of the other ingredients, the eggplant, garlic, and herbs came from my garden and the red peppers came from Fairweather Farm.
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