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Author Notes: This roasted vegetable dish is inspired by the yummy relish called Ajvar, and contains its traditional roasted red peppers, garlic, spices and eggplant. At the time, looking to utilize all the vegetables I had the in the house, I added red onion, tomato and Poblano peppers. I loved how well all of the flavors blended together. How I have used this (when my Mom doesn't eat half the batch with a spoon before it's done cooling):
~Tossed with cooked quinoa, rice, or small pasta like orzo and orecchiette.
~As a topping for cooked chicken, eggs, or tuna.
~As a base for flatbread or pizza, or on top of French bread slices.
But very often, I just follow Mom's lead and grab a spoon...Enjoy! —Lauren Bradford
Makes 4 cups
- 1 Medium-sized eggplant
- 2 Tomatoes
- 1 Red pepper
- 2 Poblano peppers
- 1 Large red onion
- 2 tablespoons Olive Oil
- 1 tablespoon Garlic powder
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Red pepper
- 1 teaspoon Dried Basil
- 1 teaspoon Salt
- 1. Dice all vegetables into small and even pieces, keeping the peels on but removing seeds and stems.
- 2. Toss in olive oil and spices, and place on a parchment-lined* sheet pan.
- 3. Roast at 350 degrees until softened and lightly charred, about 25 minutes. About halfway through the cook time, remove the sheet pan carefully (let the wall of steam escape before reaching in) and stir the vegetables around once.
- 4. After the vegetables have finished cooking, remove carefully (there'll still be steam) and let cool slightly before serving (if serving warm) or cool completely.
- Notes: Store leftovers in an airtight container in the fridge for up to one week (if they last that long). You can freeze portions, but once thawed it should be puréed to improve the texture and look of the veggies, and warmed to release some of the excess water you'll get from the freezing/thawing process.
- This recipe was entered in the contest for Your Best Recipe for Now and Later