Eggplant, zucchini, red bell peppers and garlic roast together in a generous amount of olive oil to make a gorgeous dish in both taste and texture. Topped with salty feta cheese, sliced green onions and fresh basil leaves, this dish is the ultimate comfort food! Because eggplant and zucchini vary so much in size, I try to make sure I just have an equal quantity of each.
2mediumzucchini (or 3 small - or 1 large)I try and make the quantity of eggplant and zucchini roughly equal.
2red bell pepperscored and sliced
4cloves garlicpeeled and roughly chopped
1/3 - 1/2 cupolive oil
1teaspoonsalt
1/2teaspoon pepper
1teaspoon dried oregano
Garnish
1cupcrumbled feta cheese
2green onions, sliced
1-2Tbsfresh basil leaves, chopped
Instructions
Preheat oven to 400°F (200°C).
On a half-sheet pan arrange all the sliced vegetables. Pour the olive oil over all the vegetables and toss with your hands.
Sprinkle with salt, pepper and oregano.
Bake at 400°F for 45-50 minutes, stirring intermittently.
Immediately after you take the vegetables out of the oven, sprinkle with the feta cheese, green onions and basil. Serve as a side dish, or even over crostini (little toasts) as an appetizer.