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Roasted Veggies 10

A home-style Roasted Veggies 10 made with Extra Virgin Olive Oil, Balsamic Vinegar, Coarse Black Pepper, Salt, and Worcestershire Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 cup
• 3 tbsp
• 1 tsp
• 3/4 tsp
• 1 tbsp

Method (preview)

1. 1

   Halve the bell peppers; place (skin-side up) on a baking tray. Slice zucchini in half lengthwise; place, skin-side up, on baking tray.

2. 2

   Slice eggplant into 1/2" (1.25 cm) slices; place on baking tray.

3. 3

   Place Roma tomato halves, skin-side up, on baking tray.

4. 4

   Cut onions in thick slices; place on baking tray.

5. 5

   Brush all vegetable pieces with a little oil.

6. 6

   One by one, place trays under broiler (or keep replacing vegetables on one tray).

7. 7

   Broil until well browned (in the case of the bell peppers, blacken the skins).

8. 8

   Remove vegetables from the tray; cool; place pepper halves in a paper bag until cool.

9. 9

   Use tongs to remove skin from tomatoes.

10. 10

    Remove blackened skins from bell peppers when cool; dice and place in a large bowl.

11. 11

    Dice all other vegetables; add to bowl.

12. 12

    Mix all remaining ingredients together; add to bowl; mix well.

13. 13

    To serve: Use as a topping on small toasted baguette slices (crostini); use on crackers, taco chips, tortilla chips. (For more substantial meals, use as a filling for omelettes and burritos!)