Updated Tuesday, August 29th, 2006
Total Time: 20
Yield: 4 servings (about 2 cups)
Place the eggplant in a colander and sprinkle generously with salt. Let it stand as you prepare the remaining vegetables, about 15 minutes, then rinse well and pat dry. Place vegetables in the pan, keeping like vegetables together in sections. Sprinkle with salt, pepper, garlic, and herbs; drizzle with olive oil.
Bake 10 minutes, then give the vegetables a thorough but gentle stir. Bake 5 to 10 additional minutes, or until vegetables are tender and just begin to caramelize (some will brown a bit); cool slightly. Drizzle with lemon juice, season to taste with additional salt and pepper, and sprinkle with chopped parsley. Serve warm or at room temperature.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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