Roasted But Not Chicken

I used to think that roasted vegetables were the worst thing ever. Ever. My first intro to roasted veggie were the very bland zucchini (and some other veggies that I can't recall) that accompanied my roasted chicken at Italianese many, many years ago.

That meal made two impressions on me. (1) Roasted vegetables suck. They should be stir fried instead. (2) Zucchini sucks. What a lousy vegetable.

Very negative, eh?

And then I concluded that nothing should be roasted except chicken (and other meats) and potatoes. Hah!

But of course my views have changed over the years when roasted vegetables crept back into my life in the form of roasted peppers when I made  Roasted Pork Loin with Peppers.

And not forgetting of all things, roasted broccoli when I had my first Broccoli Bagna Cauda. I never imagined that roasted broccoli could taste THAT good.

So to add on to my repertoire of roasted vegetables, I added eggplant to my usual peppers for a very nice (to me that is) Roasted Eggplant and Peppers.

It so simple. Just dice up the eggplant and slice up the peppers. Toss in olive oil and roast in the oven till soft. Then season with salt and pepper. Yum! Yum!

Roasted Eggplant and Peppers
Recipe source : Phong Hong

Ingredients 
- 1 medium sized eggplant, diced
- 1 each red, green and yellow capsicum, sliced
- olive oil
- salt and pepper

Method :
1. Toss the diced eggplant and sliced capsicum with olive oi.'
2. Spread in a layer on a line baking tray.
3. Roast in the oven at 200C for 35 to 45 minutes, tossing occasionally until vegetable are soft and slightly charred.