Roasted Catalan-Style Vegetables

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* Exported from MasterCook *

 

Roasted Catalan-Style Vegetables

 

Recipe By : Some Like It Hot - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 pound red bell peppers

1 pound eggplant

1 pound onions -- in their skins

1 head garlic -- in its skin

1/4 cup extra-virgin olive oil

salt

 

Preheat the oven to 375. Place the bell peppers, eggplant, onions, and garlic on

a baking sheet and bake for 1 hour or until tender. Remove from the oven and

cover the vegetables with a dish towel or transfer the vegetables to a paper bag

and keep closed for 10 minutes.

 

Remove the charred skin of the peppers, and scrape out the seeds. Cut the flesh

into strips. Remove the skin of the eggplant and but the flesh lengthwise into

strips. Peel and chop the onions.

 

Arrange the roasted vegetables in a serving dish. Separate the baked garlic

cloves from the papery skins and place in a food processor. With the machine

running, slowly add the olive oil to make a paste, adding a pinch of salt.

Drizzle the garlic purée on the vegetables and sprinkle with salt to taste.

 

 

 

 

 

 

 

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