Thursday, October 11, 2007

New Recipe

Here's the newest and hottest dish from my kitchen:

Eggplant, Zucchini and Red Pepper Roast

Wash and cut all veggies in cubes of similar size. Put in a shallow oven-proof dish or pan. Season with salt, pepper, garlic powder and mix in a few spoons of extra virgin olive oil. Roast for about 1 hour @ 375F in a preheated oven. Stir the veggies once or twice while roasting. The're done when the eggplant is soft. Turn oven off and sprinkle some Parmesan cheese and leave a few more minutes in oven to melt.

Enjoy with couscous or over pasta.


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