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
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Ingredients
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1 bunch
baby purple Italian eggplant
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1-2 packets
baby bella or white button mushrooms, quartered
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2-3
garlic cloves, peeled and sliced
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1
red or sweet yellow onion, peeled and sliced
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fresh basil leaves
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fresh parsley leaves
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good quality white wine
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salt & pepper to taste
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olive oil
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1/2
fresh lemon, zest and juice
Directions
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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.
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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.
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Place the combined vegetable mixture in a preheated oven (425 to 445 degrees fahrenheit.)
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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.
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