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Author Notes: I love all kinds of vegetables and in the Italian tradition, roasting or grilling them brings out the best flavor and texture. I created this original recipe one summer when I had an abundance of organic vegetables and needed a dish to satisfy my summer cravings. Serve these vegetables as a spread for sandwiches or try it combined with cooked pasta or risotto for a light vegetarian meal. I love it as an appetizer, served with toasted bruschetta and fresh herbs. —cucina di mammina
Serves 4-5 people
- 1 bunch baby purple Italian eggplant
- 1-2 packets baby bella or white button mushrooms, quartered
- 2-3 garlic cloves, peeled and sliced
- 1 red or sweet yellow onion, peeled and sliced
- fresh basil leaves
- fresh parsley leaves
- good quality white wine
- salt & pepper to taste
- olive oil
- 1/2 fresh lemon, zest and juice
- Wash and dry all the vegetables. Peel the eggplant to remove most of peel; cut into small chunks. Chop the roma tomatos and slice up the onion into small to medium slices.
- Cut the mushrooms into quarters and combine all the chopped veggies on to a large metal baking tray. Chop the garlic cloves and scatter over your vegetable mixture; season with salt and pepper to taste. Add a splash of white wine, small squeeze of lemon juice and a good drizzle of olive oil; combine well.
- Place the combined vegetable mixture in a preheated oven (425 to 445 degrees fahrenheit.)
- Roast the vegetables until soft and tender. Use a metal spatula to move the mixture around during the roasting to make sure all pieces cook well and are coated with the seasonings.
- This recipe was entered in the contest for Your Best Vegan Recipe