Oven-Baked Mixed Vegetables

Ingredients

• 1 small firm eggplant, about 1 pound, cut in 1-inch cubes
• 3 large red bell peppers, about 1 1/2 pounds, cored and seeded, cut into 1-inch strips
• 2 medium yellow onions, peeled and quartered
• 1/2 pound small white cultivated mushrooms, wiped clean
• 4 whole garlic cloves, peeled
• Salt and freshly ground black pepper, to taste
• 1/3 cup extra-virgin olive oil
• 1 cup cold water
• 1 -2 tablespoons chopped fresh flat-leaf Italian parsley or regular parsley
• 1/4 cup strong red wine vinegar

Directions

Preheat the oven to 350 degrees.

Place all the vegetables and the whole garlic cloves in a large baking pan and season generously with salt and pepper. Add the oil and water and mix well.

Cover the pan tightly with aluminum foil and place in the oven. Bake 20 to 25 minutes, then remove and discard the foil, and stir the vegetables. Bake 20 to 30 minutes longer, or until all the water in the pan has evaporated and the vegetables have a golden brown color. Stir once or twice during cooking.

To serve the vegetables hot, scoop them with a slotted spoon and serve immediately. If you plan to serve them as a salad, transfer them to a salad bowl, add the parsley and vinegar and toss. Cool to room temperature and serve.

Submitted 6/13/05.
Source: Biba's Italian Kitchen
Submitted By: Joy Bowers
joybow@mtaonline.net
Oven-Baked Mixed Vegetables